A focused guide to the grains, flours, baking tools and specialty ingredients used in The Medieval Bakery, with regional supplier listings and a checklist for choosing them.
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The quick-start page names the staples used in the recipe book and explains what each one is for. It gives you a starting point for a more specific shopping list.
Whole rye flour and cracked rye berries have separate entries. The page notes that cracked rye is not interchangeable with rye flour.
The entries link ingredients to breads such as pumpernickel, rugbrød and maslin, helping you check what your chosen recipe calls for.
Continue to the regional directories and the five-question supplier checklist. Check current stock and shipping directly before ordering.
Directories cover the USA, UK and Germany/DACH, with an Italian supplier also listed. This is a companion to the recipes.
See the quick-start list and the format of the supplier and equipment entries. These are sample pages; supplier availability and shipping can change.
5 selected pages from the 32-page book. Use the arrows to browse.
Start with the quick-start list and check the form of grain or flour your recipe calls for.
Use the directory for your region, or the tools and specialty ingredient sections for a more specific search.
Use the supplier checklist, then confirm current stock, delivery options and prices directly with the supplier.
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 bakers who already have a recipe and want help sourcing its ingredients and tools, especially in the listed regions.
This is a sourcing companion, not a recipe book. Supplier stock, prices and shipping can change; check directly before ordering. Canada, Australia and New Zealand do not have dedicated directories in this edition.
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.
Need the recipes as well as the shopping list? Add Practical Recipes and the Sourdough Manual together with the Complete Collection.
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 · EnglishFind 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. It is the ingredient and equipment companion. Practical Recipes provides the recipes, while the Sourdough Manual covers technique and troubleshooting.
The directories focus on the USA, UK and Germany/DACH and also include an Italian supplier. There are no dedicated directories for Canada, Australia or New Zealand.
No. Availability, prices and delivery areas can change. Check the supplier’s current product details and shipping terms before ordering.
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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Sourcing Guide · 32-page English e-book
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