Baking multiple sourdough loaves at once doesn’t require a Dutch oven or fancy equipment! With this simple method, you can bake up to 10 loaves at a time using just a cookie sheet and a wire rack. Learn how to create the perfect crust with steam, develop incredible flavor with slow fermentation, and maximize your baking efficiency—perfect for homesteaders and serious sourdough lovers!

Unlock the secret to perfect einkorn sourdough! This ultimate recipe, enhanced with a clever gluten-free twist, delivers a light, chewy loaf with amazing spring and deep tangy flavor—all while harnessing the rich nutrition of ancient einkorn.

Baking with Einkorn wheat is a return to real, nourishing food—but it comes with a learning curve. Unlike modern hybridized wheat, Einkorn has a weaker gluten structure, meaning it won’t rise as high or behave quite the same way. But don’t worry! With a few simple tweaks—like adjusting hydration, using sourdough fermentation, and borrowing tricks from gluten-free baking—you can unlock Einkorn’s incredible flavor and digestibility. Whether you’re making bread, waffles, or cookies, this guide will help you master Einkorn baking with confidence.

For thousands of years, bread was a staple of the human diet—nourishing, simple, and sustaining. So why, in the modern era, have wheat allergies and gluten intolerance become so widespread? The answer may lie in the grain itself. Einkorn wheat, the original wheat cultivated by early civilizations, is vastly different from the hybridized wheat of today. With a simpler genetic structure and a unique gluten composition, einkorn is gaining attention for its digestibility and health benefits. Let’s explore what makes this ancient grain so special—and why it might be the key to reclaiming real, wholesome bread.

Upgrade your breakfast with these Einkorn Sourdough Waffles made with lard—a crisp, fluffy, and deeply flavorful take on the classic Belgian waffle. Fermented overnight for better digestion and a richer taste, these waffles bring old-world tradition back to the table.

For centuries, dry curing has been the key to preserving pork, transforming a simple leg of pork into a masterpiece of deep, complex flavors. But is country-cured ham the same as charcuterie-style prosciutto? And how do you cure a ham the traditional way for the county fair? Let’s dive into the old-world method of salt curing and the art of slow aging, where patience meets perfection.

Most people believe the food pyramid is based on solid science, but the truth is, it was never designed for health—it was designed to serve political and corporate interests. By promoting a diet high in grains and low in fat, it has contributed to skyrocketing rates of obesity, diabetes, and chronic illness. In reality, saturated fat is an essential whole food, while processed carbs and sugar are the real culprits behind modern disease. If you want to reclaim your health, it’s time to flip the food pyramid upside down.

Not all pork is created equal—especially when it comes from acorn-fed Mangalitsa pigs. These heritage pigs, often called the "Kobe beef of pork," are prized for their rich marbling, buttery texture, and incredible depth of flavor. Thanks to their woodland diet, which includes acorns, hickory nuts, and other natural foods, their pork and lard boast a high concentration of heart-healthy oleic acid, similar to olive oil. This unique fat profile not only enhances the taste but also makes their lard one of the most sought-after cooking fats. Learn why acorn-fed pork is a true delicacy and how our free-range pigs produce meat unlike any other.

Botulism is one of the biggest concerns in home canning—but how much of the fear is justified? In this post, I break down the science behind safe canning, the difference between water bath and pressure canning, and why old-fashioned methods like inverting jam jars can be risky. After attending the University of Missouri’s Better Process Control School and an MU Extension workshop on food safety, I’m here to help you can with confidence!

Ever wondered what the difference is between cured and uncured bacon? The term "uncured" might make you think the meat is completely fresh, but in reality, it’s still cured—just with natural sources of nitrates instead of synthetic ones. This FDA labeling requirement often confuses consumers into thinking one is healthier than the other. In this post, we break down the truth about bacon labels, how both types are made, and what really matters when choosing high-quality bacon.

Your health is in your hands, and it all starts with what’s on your plate. Processed foods may be convenient, but they come at a cost—fueling chronic illness and metabolic dysfunction. The good news? You don’t need complicated diets or expensive supplements to heal your body. By focusing on whole, nutrient-dense foods, you can restore balance, boost energy, and prevent disease. Small changes lead to big results, and making the switch to real food is easier than you think!

The health benefits of lard come down to its fatty acid composition, which is directly influenced by a pig’s diet. Pasture-raised lard contains a perfect balance of monounsaturated, saturated, and polyunsaturated fats, making it a stable and heart-healthy choice. Acorn-fed pigs produce lard with even higher levels of oleic acid, mirroring the benefits of olive oil. Compared to butter and vegetable oils, lard offers superior nutrition with fewer inflammatory compounds. Choosing pasture-raised lard ensures you’re getting a clean, nutrient-dense fat perfect for cooking, frying, and baking.

For years, lard was wrongly blamed for heart disease and replaced by industrial seed oils. However, recent science shows that pasture-raised lard is rich in monounsaturated fats, vitamin D, and essential fatty acids—making it healthier than butter and a superior alternative to vegetable oils. Unlike processed seed oils that promote inflammation, pasture-raised lard supports heart health, brain function, and metabolic balance. While fats are an essential part of a healthy diet, balance is key—embracing natural fats like lard in moderation can help restore proper nutrition.

Lard and tallow are often confused, but they are not the same. Lard, derived from pigs, is softer, milder in flavor, and more versatile in cooking, while tallow, from cows or sheep, is firmer and has a stronger taste. Lard is also more readily available since pigs naturally carry more fat than cows. When sourced from pasture-raised pigs, lard is a nutrient-rich fat packed with omega-3s and vitamin D. Whether you're frying, baking, or seasoning cast iron, lard is a must-have for any traditional kitchen.

Lard candles offer several benefits, particularly for those seeking natural, eco-friendly options. Made from animal fat, they are biodegradable and free from harmful chemicals found in some commercial candles. Lard burns cleanly, producing less soot and fewer toxins, making them a healthier choice for indoor air quality.