This page will be updated frequently with the recommended merchants, tools, food/ingredients, books, and other links mentioned for the Sourdough A to Z eBook and eCourse. (Keep scrolling to see all links and recommendations.)
Merchants
The following merchants are excellent resources for your traditional cooking needs.
Cultures for Health
Provides starter cultures, cheese-making supplies, sprouting supplies, and more. Get 15% off cultures and 10% off supplies.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Amazon.com
Amazon has an entire grocery section of natural and organic ingredients, including many of the items need for this eCourse. It’s also a great place to get appliances.
More info:
Amazon.com.
US Wellness Meats
On online resource for the grassfed dairy, lard, tallow, and pasture-raised meats needed in this eCourse.
More info: US Wellness Meats
Einkorn.com – Einkorn Berries (flour coming soon!)
U.S. grown einkorn from Ancient Grains LLC. Free shipping on 15 or 22.5 pound berry packages.
More info or buy at: Einkorn.com.
Coupon: tcsmembers for FREE SHIPPING on 15 or 22.5 pound einkorn berry orders. May be used on multiple orders or on multiple bag packages in the same order.
Azure Standard
A food co-op with truck routes all over the country. Wonderful resource for bulk natural and organic ingredients, especially wheat grains and flour.
More info:
Azure Standard.
Tools and Equipment
Pint-size Mason Jars (wide-mouth)
Great for starting a sourdough starter. The smaller size allows for easier stirring.
More info or buy at: Amazon.com.
Alternative: use a glass jar of a similar size (needs to hold about 2 cups).
Needed in lesson 1.
Measuring Cups and Spoons
Necessary for accurate measuring.
More info or buy at: Amazon.com.
Needed in all lessons.
Wooden Spoon
Needed for almost every baking task!
More info or buy at: Amazon.com.
Needed in all lessons.
Mixing Bowls
A small, medium and large are handy at a minimum.
More info or buy at: Amazon.com.
Needed in all lessons.
Cookie Sheet/Baking Sheet
Needed for baking cookies, biscuits, and dehydrating soaked grains.
More info or buy at: Amazon.com.
Needed in lessons 1c, 10, 12, 15, 20, 21, 22, and 24.
Parchment Paper
Useful in lining dehydrator trays when drying seeds and grains, lining cookie sheets, and rolling out dough.
More info or buy at: Amazon.com.
Needed in lessons 1c, 5, 9, 12, 15, 22, 23, 24 and Appendix I.
Norpro Pizza and Pastry Roller
The small rollers on this rolling pin allow one to roll dough even in lipped pans. One side is shaped to push out the dough, while the other side smooths.
More info or buy at: Amazon.com.
Needed in lessons 1c, 12, 16, and 17.
Rolling Pin
Useful in rolling dough for cinnamon rolls, tortillas and crackers
More info or buy at: Amazon.com.
Needed in lessons 1c, 12, 16, and 17.
Serrated Knife
Useful for carving meats and slicing bread
More info or buy at: Amazon.com.
Needed in lessons 1c, 5, 6, 7, 9, 10, and Appendix 1.
Cast-Iron Skillet
Needed for cooking steak, tortillas, and preparing skillet meals.
More info or buy at: Amazon.com.
Needed in lessons 3, 7, 8, 18, and 25.
Deep Dish Cast-Iron Skillet
Needed for cooking steak, tortillas, and preparing skillet meals.
More info or buy at: Amazon.com.
Needed in lessons 3, 15 and 21.
Grease Screen
Helpful in preventing hot oil splatters when frying.
More info or buy at: Amazon.com.
Needed in lesson 3.
Tongs
Especially helpful in removing foods from hot oil (like donuts and tortilla chips).
More info or buy at: Amazon.com.
Needed in lessons 3, 16, and 19.
Bosch Mixer
Want to speed up kitchen tasks? The Bosch mixer can mix, knead, whisk, and more. Great for making triple batches of bread!
More info or buy at: Amazon.com.
Needed in lessons 3, 6, 13, and 14.
8″ or 9″ Square Baking Dish/Cake Pan
Needed for baking cakes.
More info or buy at: Amazon.com.
Needed in lessons 4 and 9.
Grain Mill (Mockmill)
To mill your own flour or sprouted flour, a grain mill is recommended. Wardee’s favorite is the home stone grain mill, the Mockmill, which can also crack grains. Available as a stand-alone unit or a Kitchen Aid attachment. More info in this series.
More info or buy at: Mockmill.
Alternatives:Nutrimill, or a high-powered blender such as Vitamix or a Blendtec.
Optional, but necessary if you wish to mill your own grains into flour.
Vitamix (High-Powered Blender)
Mill your own flour (though not as finely as the Mockmill) and crack grains for porridge.
More info or buy at: Vitamix.com.
Alternatives: Mockmill stand-alone mill/grain cracker, or another high-powered blender such as Blendtec.
Needed in lessons 4 and 25.
Large Crock
An option for mixing and storing dough.
More info or buy at: Amazon.com.
Needed in lesson 5.
Baking Stone
Used for baking pizzas, bread, and crackers.
More info or buy at: Amazon.com.
Needed in lessons 5 and 12.
Metal Bowl
Great for mixing, but also useful in keeping loaves moist while baking.
More info or buy at: Amazon.com.
Needed in lesson 5.
Toaster Oven
Allows you to bake a loaf of no-knead bread without heating up the entire house. Also useful for reheating.
More info or buy at: Amazon.com.
Option in lessons 5 and 18.
Bread Pan
Great for baking sourdough bread. A safer alternative to aluminum bread pans.
More info or buy at: Amazon.com.
Alternative: stainless steel or ceramic bread pan.
Needed in lessons 6 and 13.
NorPro Tinware Bread Pan
These pans are very narrow, which allows the bread
to rise up instead of out, so the bread is a much nicer shape.
More info or buy at: Amazon.com.
Needed in lessons 6 and 13.
Waffle Iron
Used to make sourdough waffles.
More info or buy at: Amazon.com.
Alternative: cast-iron waffle iron.
Needed in lesson 8.
Pizza Cutter
Great for cutting pizza, pasta, pancakes, crackers, and more.
More info or buy at: Amazon.com.
Needed in lessons 8, 12, 15, and 16.
8″ or 9″ Baking Dish
A safer option for baking (compared to aluminum)
More info or buy at: Amazon.com.
Needed in lessons 9, 11, 18, and 25.
Stainless Steel Muffin Pan
A safer option for baking (compared to aluminum)
More info or buy at: Amazon.com.
Alternatives: cast-iron or stoneware muffin tins. Or line aluminum pans with paper muffin liners.
Needed in lesson 11.
Pastry Brush
Useful for coating crackers with oil.
More info or buy at: Amazon.com.
Alternative: use your hand.
Needed in lesson 12.
Excalibur 9-Tray Dehydrator
Want to make your own sprouted flour? Then you’ll need a dehydrator to dry the spouted berries. Also great for drying pasta.
More info or buy at: Amazon.com.
Alternative: a low temp oven (200 degrees F or lower).
Needed in lessons 12, 16, and 23.
Quart-size Mason Jar (wide-mouth)
Useful in soaking grains, fermentation, sprouting, and food storage. Also needed for rehydrating sourdough starter.
More info or buy at: Amazon.com.
Needed in lesson 23.
Linen Couche Proofing Cloth
Flax seed linen proofing cloth especially suited for einkorn as it absorbs excess water without becoming a gummy mess. Use with well floured dough. Line a colander and place your dough inside to mimic a proofing basket.
More info or buy at: Amazon.com.
Alternative: Banneton Dough Proofing Basket.
Food and Ingredients
Sourdough Starter
Used to make sourdough bread.
More info or buy at: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Needed in all lessons.
Hard Red Wheat
Mill into whole wheat flour for making bread, pastas, crackers, and foods that benefit from heartier, denser flavors and texture.
More info or buy at: Amazon.com.
Needed in most lessons.
Hard Red Wheat Flour
This whole wheat flour has been ground from red wheat berries.
More info or buy at: Amazon.com.
Alternative: King Arthur 100% Whole Wheat or Arrowhead Mills 100% Whole Wheat.
Needed in most lessons.
Hard White Wheat Berries
Mill to make whole wheat flour.
More info or buy at: Amazon.com.
Alternative: buy flour that has already been ground (but fresh is best!).
Needed in most lessons.
Hard White Wheat Flour
This flour is made from hard white wheat berries.
More info or buy at: Amazon.com.
Needed in most lessons.
Real Salt
This unrefined sea salt is high in trace minerals and imparts a wonderful flavor.
Alternatives: Himalayan Sea Salt or Celtic Sea Salt.
Needed in all lessons.
Coconut Oil, unrefined
A traditional cooking fat, excellent for baking, sautéing, and frying.
More info or buy at: Wildly Organic.
Needed in most lessons.
Palm Shortening
Works in place of commercial shortening in cakes and cookies. Also great for deep frying.
More info or buy at: Amazon.com.
Needed in lessons 1c, 3, 4, 8, 9, 10, 11, 12, 14, 15, 19, and 24.
Raw Honey
A nutritious sweetener, honey that has not been heated over 117 degrees is loaded with amylases, enzymes that digest carbohydrates.
More info or buy at: Amazon.com.
Alternative: local raw honey is the best option, when possible.
Needed in most lessons.
Maple Syrup, Grade B
A natural sweetener, rich in trace minerals .
More info or buy at: Amazon.com.
Needed in most lessons.
Sucanat or Rapadura
Unrefined sugar cane, a natural sweetener. Useful in baking and also for making water kefir.
More info or buy at: Amazon.com.
Needed in most lessons.
Chia Seeds
Need to make chia seed gel, which provides moisture, texture, and shelf life to gluten-free breads. (Also adds omegas and protein.)
More info or buy at: Amazon.com.
Needed in lesson 1c.
Brown Rice Flour
Needed for many gluten-free recipes.
More info or buy at: Amazon.com.
Alternative: grind your own flour from brown rice.
Needed in lesson 1c.
Buckwheat Flour
Needed for gluten-free sourdough bread. Helpful as part of a gluten-free flour combination when modifying recipes. Adds weight, flavor and nutrients.
More info or buy at: Amazon.com.
Needed in lesson 1c.
Sweet Rice Flour
This gluten-free flour is used for making many baked goods, including bread, donuts, biscuits.
More info or buy at: Amazon.com.
Needed in lesson 1c.
Tapioca Flour
Used for making gluten-free sourdough. Adds chewiness to baked goods.
More info or buy at: Amazon.com.
Needed in lesson 1c.
Guar Gum
Adds a chewy texture to gluten-free breads and baked goods.
More info or buy at: Amazon.com.
Needed in lesson 1c.
Coconut Milk
Useful in making dairy-free breads, baked goods, and main-dishes.
More info or buy at: Amazon.com.
Alternative: Coconut Milk Powder.
Needed in lessons 1c, 4, 7, 9, 11, 14, 18, 19, 20, 21, and 25.
Arrowroot
Used as a thickener. A substitute for corn starch.
More info or buy at: Amazon.com.
Needed in lessons 1c and 21.
Millet Flour
A gluten-free flour, great for baked goods that need to be crispy on the edges.
More info or buy at: Amazon.com.
Needed in lesson 1c.
Aluminum-free Baking Powder
The best (and safest) baking powders are free of aluminum and GMOs.
More info or buy at: Amazon.com.
Alternative: Bob’s Red Mill Baking Powder.
Needed for lessons 1c, 4, 9, 11, 14, 18, 19, 20, 22, and 24.
Vanilla Beans
Use vanilla beans to make your own vanilla extract.
More info or buy now.
Follow Wardee’s instructions for making vanilla extract.
Needed in lessons 1c, 4, 8, 9, 10, 11, 12, 19, 24, and 25.
Soft Whole Wheat Berries
Grind soft wheat berries to create whole wheat pastry flour.
More info or buy at: Amazon.com.
Alternative: pre-ground pastry flour.
Needed in lessons 3, 4, 6, 11, 20, 21, and 22.
Whole Wheat Pastry Flour
Useful for making baked goods, such as sweet breads, pies, and cookies.
More info or buy at: Amazon.com.
Alternative: grind soft-wheat berries to make pastry flour.
Needed in lessons 3, 4, 6, 11, 20, 21, and 22.
Spelt Flour (sprouted)
A great alternative to wheat in baked goods. Spelt is versatile and light.
More info or buy at: Amazon.com.
Needed in most lessons.
Spelt Berries
Mill to make fresh spelt flour. An excellent choice for creating sprouted flour.
More info or buy at: Amazon.com.
Needed in most lessons.
Lard
An excellent choice for baking and frying. Can replace shortening in baked goods.
More info or buy at: US Wellness Meats.
Alternatives: use tallow, palm shortening, butter, or ghee.
Option in lessons 3, 12, 15, 18, 19, 20, 21, 22, and 25.
Beef Tallow
Excellent choice for frying.
More info or buy at: US Wellness Meats.
Alternatives: palm shortening works as a substitute.
Needed in lessons 3 and 19.
Cocoa Powder
Needed for baked goods and hot cocoa.
More info or buy at: Amazon.com.
Needed in lessons 4, 8, 10, and 11.
Coconut Butter/Coconut Cream
Used to create delicious frosting.
More info or buy at: Amazon.com.
Alternative: Coconut Cream Concentrate from Tropical Traditions.
Needed in lesson 4.
Teeccino
A coffee alternative made from roasted grains, roots, nuts and seeds. Can also be used for baking.
More info or buy at: Amazon.com.
Needed in lesson 4.
Raisins
A healthy way to add sweetness to cakes, cookies, breads, and salads.
More info or buy at: Amazon.com.
Needed in lessons 5, 19, and 24.
Blackstrap Molasses
The most concentrated molasses, rich in flavor and minerals.
More info or buy at: Amazon.com.
Needed in lessons 5, 8, 14, 19, 22, and 24.
Za’atar
A savory spice blend used to make flavorful sandwich breads, flat breads, and more.
More info or buy at: Amazon.com.
Needed in lessons 6 and 17.
Rolled Oats
Used to make cookies and muffins.
More info or buy at: Amazon.com.
Needed in lessons 11 and 24.
Pickling Lime
Use to make lime water for soaking corn.
More info or buy at: Amazon.com.
Needed in lessons 12 and 18.
Masa Harina
This flour comes from corn that has already been soaked in lime water. Masa Harina is used to make corn tortillas, corn muffins, cornbread and corn fritters.
More info or buy at: Amazon.com.
Needed in lessons 12 and 18.
Extra-Virgin Olive Oil
This cold pressed, 100% Extra Virgin Olive Oil, is made from hand-harvested olives grown on a family farm in California.
More info or buy at: Chaffin Family Orchards.
Needed in lessons 12, 14, 15, 16, 17, 18, and 19.
Additional Reading
Nourishing Traditions
The ground-breaking cookbook by Sally Fallon includes well-researched information and an abundance of recipes prepared using traditional methods.
More info or buy at: Amazon.com.
Mentioned throughout.
Wild Fermentation
Explores natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods.
More info or buy at: Amazon.com.
Mentioned in lesson 2 and Appendix I.
Other Links
Getting Started
- Private Member Area
- Get Access To The Dehydrating eCourse Videos
- Wardee Harmon, lead teacher and owner of “Traditional Cooking School by GNOWFGLINS”
- Wardee’s book: The Complete Idiot’s Guide to Fermenting Foods
- “Traditional Cooking School”
- “Kitchen Stewardship”
- “Why I Sing”
Lesson 1a
Lesson 1b
- none
Lesson 1c
- “boosted brown rice starter”
- “Chocolate Holiday Bread from Sourdough Starter”
- “a recipe at the Natural Fertility and Wellness blog”
- “soaking brown rice”
Lesson 2
- “Traditional Cooking School”
- “Kitchen Stewardship”
- “how healthy sourdough preparation”
- “made my own starter”
- “make bread”
- “daily bread”
- “English muffins”
- “chocolate cake”
- “pizza crusts”
- “tortillas”
- “pancakes”
- “crackers”
- “Pancakes”
- “focaccia bread” — link no longer available
- “muffins”
- “pizza dough”
- “Wardee’s tortillas”
- “definitive guide to sourdough” — link no longer available
Lesson 3
Lesson 4
- “King Arthur chocolate sourdough cake”
- “Soaked Spice Cake with Nutty Raisin Topping”
- “Dark Chocolate Frosting”
- “homemade yogurt cheese”
- “Chocolate Torte with Citrus Yogurt Cheese”
Lesson 5
Lesson 6
Lesson 7
- “Whole Wheat Sourdough English Muffins”
- “mayo”
- “mustard”
- “ketchup”
- “raw cheese”
- “egg salad”
- “wild salmon salad”
Lesson 8
- none
Lesson 9
- none
Lesson 10
Lesson 11
- none
Lesson 12
Lesson 13
Lesson 14
- none
Lesson 15
- none
Lesson 16
- none
Lesson 17
- none
Lesson 18
Lesson 19
Lesson 20
- none
Lesson 21
- none
Lesson 22
- none
Lesson 23
Lesson 24
- none
Lesson 25
- none
Apendix 1
- none
Questions?
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