Traditional breads, written for your own kitchen. Follow the weights, temperatures and steps from a rye starter to your weekly bake.
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This page from the Maslin chapter puts the shopping list and the method side by side with the details you need at the counter.
The table lists each flour, the active rye starter, water and salt in grams. You can gather everything before mixing.
The fermentation step gives a time and temperature range, then describes the rise to look for. It explains why this mixed-grain dough will not double.
The method separates covered and uncovered baking, with oven temperatures and a final internal temperature to check.
One page from the recipe volume. Browse more selected pages below.
See how the recipe pages set out ingredients, weights and the method. This selection includes the manchet recipe across two consecutive pages.
6 selected pages from the 79-page book. Use the arrows to browse.
Start with the loaf you want to make, then read the complete method before you begin.
Use the ingredient list to prepare your flour, starter and equipment. The recipe gives you weights and the sequence of steps.
Follow the fermentation and baking stages. Return to the variations when you want to try the loaf another way.
One payment. An English e-book delivered after purchase. Read on your phone, tablet or computer, or print the pages you want beside you. No subscription or special reading app.
For the baker who wants recipes to follow, with an introduction to making a rye starter.
This is the recipe volume. The deeper starter, dough and troubleshooting reference is the separate Sourdough Manual; supplier listings are in the Sourcing Guide.
Medieval Way explores traditional skills through its video series and digital field manuals. The Bakery books bring the bread-making side of that work into a format you can keep beside you as you bake.
The three volumes have distinct jobs: recipes to follow, sourdough techniques to understand, and ingredients and tools to look for. The pages shown here come from the books themselves, so you can see the detail and decide which volume fits your next step.
Add the Sourdough Manual for starter care and troubleshooting, plus the Sourcing Guide for finding flour, grains and tools.
Twelve chapters of traditional bread recipes, from dark rye loaves to manchet and trencher bread. Ingredient weights, temperatures and step-by-step methods for your home kitchen.
Explore Practical Recipes →E-book · 79 pages · English
Build and care for your starter, then follow the dough through fermentation, shaping and baking. A reference for understanding the process, with twenty-five common failures to look up.
Explore Sourdough Manual →E-book · 59 pages · English
Find the flour, grains, tools and specialty ingredients your recipes call for. Regional supplier listings and a checklist to help you choose where to buy.
Explore Sourcing Guide →E-book · 32 pages · EnglishAll three for $47.00
$73.00 separately · Save $26.00 with the Collection
No. The recipes are written for a standard home oven and a kitchen scale. Check each recipe for its ingredients and any additional equipment.
Yes. The first chapter introduces a rye starter. For a more detailed reference on feeding, fermentation and troubleshooting, choose the Sourdough Manual or the Collection.
No. This purchase is Practical Recipes only. You can choose the Collection upgrade before checkout to receive all three Bakery books.
This is an e-book, not a printed book. Your download is delivered after purchase. You can read it on a phone, tablet or computer.
Yes. The single book is selected by default. The Collection upgrade is optional, and you can remove it before continuing to checkout.
Your purchase comes with the same 14-day money-back guarantee as our other digital books. Contact us if you need help with your order.
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Practical Recipes · 79-page English e-book
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