Buying and getting the file
What exactly do I get?
A high-resolution PDF, or several. They open on anything — phone, tablet, laptop, e-reader — and they print cleanly at home. Ingredient weights are in grams, oven temperatures in Fahrenheit with metric alongside.
How fast does it arrive?
Immediately. As soon as the payment clears, the download link is emailed to the address you used at checkout. Nothing ships, so there is no shipping cost and nothing to wait for.
The email never arrived.
Check the spam folder first — automated delivery mail lands there more often than it should. If it is not there, write to us with the address you used at checkout and we will resend it by hand, usually the same day.
Is this a subscription?
No. One payment, one download, yours to keep. Nothing recurring, no membership, and no sequence of upsells afterwards.
What if it is not for me?
Read it for fourteen days. If it is not what you hoped for, write to us and you get your money back — you keep the file either way, because there is no way to hand a PDF back. No form, no questions. If a link is broken or a download is corrupted, that is not a refund case: tell us and we fix it the same day.
Which payment methods work?
Card, PayPal, Klarna, Apple Pay, Google Pay and others depending on your region. Payment is handled by our shop on Shopify; we never see your card details.
Can I buy the books separately?
Yes. The three bakery volumes are sold on their own as well as together, and the Larder and the Home manual are separate books in any case. Together, the three bakery books cost $73 separately and $47 as the Complete Collection.
What is in the books
Is this historically accurate?
The methods are the historical ones. The measurements under them are modern, because that is the part the original households did not have — they got it right by feel and by generations of trial. Every claim is traced to a named study, a monastery record, an archaeological report or a surviving text, and where the sources disagree the book says so.
Do I need experience?
No. Each book starts from nothing: the bakery volumes build a rye starter from flour and water over seven days, the Home manual opens with five things that cost under fifty dollars in total, and the Larder starts with a bowl and salt.
Do I need special equipment?
A kitchen scale for the food books, and a thermometer earns its place quickly in the Larder. Two preservation methods want a smoker, and the book shows the cheapest way to improvise one. Nothing in the Home manual needs more than a caulk gun and an afternoon, apart from a few chapters that are openly described as building work.
Where do I get the ingredients?
The Sourcing Guide, part of the bakery collection, exists for exactly that question: real millers, how to judge flour, and how to order heritage grain online. For the Larder, curing salt comes from butcher’s suppliers and online as Prague Powder #1 and #2, and the book explains which belongs to which job.
Is the preservation book safe to follow?
It is written to be. Every method states the salt percentages, water activity, temperatures and times that make it work, and the final chapter goes method by method to say whether it blocks Clostridium botulinum — two of the twelve do not, and one actively helps it. All three are named rather than quietly left in.
I live in a flat. Is the Larder any use?
Yes. Its cellar chapter is written for people without one: an unheated north-facing room, a box of damp sand on a balcony, a lidded barrel sunk into a garden. Those are root cellars in miniature and they work.
I rent. Is the Home manual any use?
For a good part of it. The five opening measures leave no marks and come with you when you move. Some later chapters do touch the building itself, and those need your landlord’s agreement.
The books themselves
- The Medieval Bakery — ten loaves, the rye starter, and where the grain comes from
- The Medieval Larder — twelve preservation methods, twenty-four recipes
- The Medieval Home — thirty-five ways to cut your bills
Still not answered?
Write to bekker@wiss-media.com. It reaches us, not a support desk.