Sourdough Starter From Scratch: Day by Day, in Grams
How to make a sourdough starter from flour and water: a day-by-day feeding schedule in grams and cups, the right temperature, how to tell it is ready, and how to keep it.
Recipes
Homestead cooking from what you grew or raised. Canning recipes with tested ratios, small-batch jams and preserves, and the seasonal dishes that use up a harvest.
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How to Make Bone Broth at Home: Simmer, Store and Can It
How to make bone broth from chicken bones and feet: a 12-hour simmer, fast cooling, fridge and freezer times, and the tested NCHFP pressure canning times.
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Chestnut Roasting: Origins and Methods
As the temperatures drop nationwide, snow blankets the ground and Christmas approaches, folks all over are beginning to indulge in their favorite holiday traditions. For some, this is cheery fires and yule logs. Others cut evergreens to adorn with festive ornamentation. Still others decorate their whole houses in lights. But for many, it’s the simplest…
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Pickling Meat: A Pre-20th-Century Process
There are all sorts of ways to cure meat, but most at some point require cold-storage to prevent rot. There’s salt curing, smoking, drying, and good old-fashioned freezing, among many others. With one method of curing however, you don’t need to worry quite so much about how quick you eat your meats, or where you…
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Chevre 101
As I write this, it’s just around mealtime, which may have slightly influenced my choice of topic. If you’ve come here from Part One of our goat series, chances are you already know what you’re in for, but if not, welcome to basic cheese-making 101! Today we’ll be tackling the simplest cheese I’m aware of,…
