Frequently asked questions
Are these real medieval recipes, or modern guesses?
Real. Every loaf is anchored to a named source — monastery records, period manuscripts, archaeological finds — and every claim is backed by cited studies from universities like Florence, Hohenheim, and Wageningen. No vague "ancient wisdom." Specific grains, specific weights, specific temperatures, and the research that explains why they fed Europe for nine hundred years.
I've never baked sourdough. Is this too advanced for me?
Not at all. The guide starts where you do — building your own rye starter from scratch over seven days, step by step. Every recipe uses gram-precise ingredient tables and numbered methods, so there's no guesswork and nothing to "feel out." If you can follow a list, you can bake these.
Do I need a wood-fired oven or special equipment?
No. These recipes are written for a normal home kitchen and a standard oven — the same loaves baked for centuries before anyone owned a stand mixer. Bread was made with flour, water, salt, and time. That hasn't changed.
Where do I find the grains and flours?
Easier than you'd expect — most are available online or at any decent health-food shop. And if sourcing is the part that worries you, our Sourcing Guide maps out exactly where to find every grain, what good flour actually looks like, and what to avoid on the supermarket shelf.
What exactly do I get, and how fast?
A complete illustrated PDF, delivered to your inbox the moment you check out — no shipping, no waiting. Read it on your phone, tablet, laptop, or e-reader, or print it for the kitchen counter. It's yours to keep.
What if it's not for me?
Because these are instant digital downloads, sales are final once the file is delivered — standard for ebooks under EU law. But if anything goes wrong on the technical side — a broken link, a file that won't open — email us at bekker@wiss-media.com within 14 days and we'll put it right. Most messages get a reply within 24 hours.
