Monday, April 17, 2017
Monday, April 10, 2017
Wednesday, April 5, 2017
Friday, February 24, 2017
New Secure Web Site
Back to the Homestead is better than ever with a NEW and SECURE website. If you've found this blog on Blogger.com, you're almost to the right place. Use the link below and see what we've been up to on the homestead:
https://www.backtothehomestead.com
"We homestead now not because we have to; we homestead now so we're ready when we need to." - Sulae
Saturday, August 22, 2015
Grape Arbor/Supports; Squash Bug Control; Hunting for Huckleberries in the Idaho Back Country
Setting up a Grape Arbor/Supports; Squash Bug Control; Hunting for Huckleberries in the Idaho Back Country - Update August 15, 2015 - Back to the Homestead
This update will focus on:
1) Setting up a grape support from an old existing fence.
2) Controlling Squash Bugs with a Shop Vac
3) The changing soil biology and rapid, late-season growth
4) An update by a walk about around the Homestead
Update August 15, 2015
Here are some links to items found in the video:
This update will focus on:
1) Setting up a grape support from an old existing fence.
2) Controlling Squash Bugs with a Shop Vac
3) The changing soil biology and rapid, late-season growth
4) An update by a walk about around the Homestead
Update August 15, 2015
Here are some links to items found in the video:
Sunday, June 21, 2015
Making Worm Compost Tea - Back to the Homestead
Throw out all your chemical fertilizers and start making your own compost tea. Not to mention you'll find an avenue to dispose of your food scraps. Think about it: You've just finished your meal and have scraps left from when you were cooking your meal, your 8-year-old didn't finish all his and you're left with the task of either throwing the food in the garbage or composting it.
An idea is to feed the scraps to worms! Worms? Why worms?
Making Worm Compost Tea
Supplies needed:
30+ gallon container with a lid
Two Port Aquarium Air Pump
Two Aquarium Air stones
5 Gallon Paint Strainer
1 Bottle of Maxicrop Liquid Seaweed 1 Quart (or equivalent)
1 Bottle of Alaska Fish Fertilizer 5-1-1 Concentrate 1 Quart (or equivalent)
Roughly 30-35oz of unsulphured molasses (the kind you can eat or the horticulture molasses (avoid the feed molasses))
2-3 Gallons of Worm Castings (either home-grown or purchased (use compost or garden soil if worm castings are not available))
Here are some links to the equipment we used in the video:
Throw out all your chemical fertilizers and start making your own compost tea. Not to mention you'll find an avenue to dispose of your food scraps. Think about it: You've just finished your meal and have scraps left from when you were cooking your meal, your 8-year-old didn't finish all his and you're left with the task of either throwing the food in the garbage or composting it.
An idea is to feed the scraps to worms! Worms? Why worms?
Making Worm Compost Tea
Supplies needed:
30+ gallon container with a lid
Two Port Aquarium Air Pump
Two Aquarium Air stones
5 Gallon Paint Strainer
1 Bottle of Maxicrop Liquid Seaweed 1 Quart (or equivalent)
1 Bottle of Alaska Fish Fertilizer 5-1-1 Concentrate 1 Quart (or equivalent)
Roughly 30-35oz of unsulphured molasses (the kind you can eat or the horticulture molasses (avoid the feed molasses))
2-3 Gallons of Worm Castings (either home-grown or purchased (use compost or garden soil if worm castings are not available))
Here are some links to the equipment we used in the video:
Saturday, January 25, 2014
Making Sourdough Bread
Making Sourdough Bread - Back to the Homestead
There are three videos that I have attached to this blog post. The first two make up part 1 and part 2 of the long version (about 30 minutes total viewing). The third video is the short version (where I don't blab so much).
Making Sourdough Part 1 (Long Version)
Making Sourdough Part 2 (Long Version)
There are three videos that I have attached to this blog post. The first two make up part 1 and part 2 of the long version (about 30 minutes total viewing). The third video is the short version (where I don't blab so much).
Making Sourdough Part 1 (Long Version)
Making Sourdough Part 2 (Long Version)
Making Sourdough (Short Version)
If you've never made sourdough bread before, you may be surprised to know that it is very easy to make. There are just a few ingredients:
1 1/2 cups of sourdough starter
2 TBL Oil
2 cups of flour
1/2 TSP salt
2 TBL Sugar
We'll talk about the yeast in a bit.
What I do is mix up my "dry" ingredients first and then my "wet" ingredients before I mix the two together. Next, I take a firm object (my wooden spoon) and mix the ingredients into a crumbly, messy mess before pouring the contents onto a dry work surface.
Kneading the dough is a workout. There's no real motion or pattern to follow; it's more-or-less a "feel" for the gluten strains to bind and create an elastic feel. If you dough is too sticky, add some flour. BUT, keep kneading and only add small amounts of flour to allow the dough to absorb the dry flour a little bit at a time to avoid adding too much. Adding liquid to the dough is much more difficult than adding dry flour. It's better to start too sticky than to start too dry.
You're first loaf will probably be a brick. Yes, you need to expect to fail on your first attempt. Keep on keeping on until you get a nice loaf. You can always add your comments here or on the You Tube video and let me know what troubles you're having. Sooner or later, you'll develop a GREAT loaf.
Adding yeast?? I like the nature of sourdough. If there was ever a time where ingredients were difficult to locate, I would say that yeast would be the first to become scarce. The more self-sufficient I can be the better. I'd suggest adding yeast to this recipe for two reasons:
1. You are using a bread machine
2. You are using a sourdough starter that is not active.
Good luck!
If you've never made sourdough bread before, you may be surprised to know that it is very easy to make. There are just a few ingredients:
1 1/2 cups of sourdough starter
2 TBL Oil
2 cups of flour
1/2 TSP salt
2 TBL Sugar
We'll talk about the yeast in a bit.
What I do is mix up my "dry" ingredients first and then my "wet" ingredients before I mix the two together. Next, I take a firm object (my wooden spoon) and mix the ingredients into a crumbly, messy mess before pouring the contents onto a dry work surface.
Kneading the dough is a workout. There's no real motion or pattern to follow; it's more-or-less a "feel" for the gluten strains to bind and create an elastic feel. If you dough is too sticky, add some flour. BUT, keep kneading and only add small amounts of flour to allow the dough to absorb the dry flour a little bit at a time to avoid adding too much. Adding liquid to the dough is much more difficult than adding dry flour. It's better to start too sticky than to start too dry.
You're first loaf will probably be a brick. Yes, you need to expect to fail on your first attempt. Keep on keeping on until you get a nice loaf. You can always add your comments here or on the You Tube video and let me know what troubles you're having. Sooner or later, you'll develop a GREAT loaf.
Adding yeast?? I like the nature of sourdough. If there was ever a time where ingredients were difficult to locate, I would say that yeast would be the first to become scarce. The more self-sufficient I can be the better. I'd suggest adding yeast to this recipe for two reasons:
1. You are using a bread machine
2. You are using a sourdough starter that is not active.
Good luck!
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