HOMESTEAD WIFE LIFE

In Bread Baking 103, we take our next step into long, slow fermentation — the kind of bread baking that lets time do the work for you . This Italian-style dough is mixed one day, rested overnight in the refrigerator, and baked the next, producing bread with a deeper flavor, better texture, and a beautifully crisp crust. From one simple dough, we make two different breads : a rustic, easy “stretch bread” perfect for everyday meals, and a round casereccio-style loaf baked in a Dutch oven for...

There are some kitchen traditions that don’t need explaining — they simply make sense once you see them. Preserving citrus in honey is one of those gentle, old-world practices that turns something simple into something lasting. Slices of fresh citrus are layered with honey and left to rest, slowly infusing and softening into a fragrant, golden preserve. It’s a method that belongs to winter kitchens, when the air is cold, the light is low, and the work of the day is meant to be steady and...

Milk dough is one of the most versatile, reliable, and beautiful doughs you can master — and once you understand it, it becomes a foundation, not just a recipe in this lesson, I show you how I turn one simple milk-enriched dough into soft sandwich loaves, perfectly even burger buns, and tender dinner rolls. You’ll see how I weigh and shape dough for consistent results, how different pans change the bake, and the small details that make a big difference — like finishing with a simple egg wash...