THE MEDIEVAL BAKERY: SOURCING GUIDE

50+ verified suppliers for every grain, flour, and tool in the cookbook — across the United States, the United Kingdom, Germany, and the EU.

You bought the cookbook. You're ready to bake the einkorn loaf. You walk into Whole Foods. They don't carry einkorn. Amazon's listings are vague. The "ancient grain" flour at your supermarket is wheat. The "stone-milled" label means nothing without certification.

This guide ends that problem.

The Medieval Bakery: Sourcing Guide is the supply-chain map the cookbook recipes assume you already have. Thirty-two pages of verified mills, grain farms, tool suppliers, and specialty importers — the underground network the industrial bread aisle has spent fifty years trying to bury.

What's Inside

• United States — 14 verified mills
• United Kingdom — 6 artisan mills
• Germany & DACH — 7 mills
• Grain mills
• Bannetons, loaf pans, Dutch ovens, storage wraps
• Specialty ingredients
• The Five-Question Filter for evaluating any supplier not in the guide

Find the einkorn. Bake the bread.

The choice is yours.