4/29/2014
A recipe for whole wheat sourdough baguettes.
4/24/2014
Slightly sweet, wholesome and wonderful, toasted with butter or in a sandwich, oatmeal bread is my favourite.
4/23/2014
This recipe will show how one extra step can add extra flavor and texture to your homemade poolish bread loaf.
4/23/2014
For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. Holy week usually involves a lot of baking in preparation for Easter Sunday.
4/17/2014
Echinacea tincture is easy to make. Getting through the psychological inertia might be the hard part of the process.
4/16/2014
An herb sourdough bread recipe.
4/15/2014
Reader Jenna Winkeller of Gilbert, Ariz., wrote to us about a homemade device that can make small-scale wheat cultivation far more efficient: a DIY wheat thresher crafted from just a bucket, drill and chain. Check out a video of it in action, and get instructions for assembling your own version of this wallet-friendly, timesaving tool.
4/15/2014
Spending time baking with others will be time well spent. Make some memories that you will never forget.
4/14/2014
Anyone can brew beer. The article seeks to demystify the process and help jump start brewing by breaking down the equipment, recipe, and ingredients. This is a 2-part blog post.
4/11/2014
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
4/9/2014
Here are some hints that can help you start, keep and bake with sourdough.
4/9/2014
Find out the easy way to make hard-boiled eggs.
4/8/2014
Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike.
4/7/2014
Lean, grass-fed beef is perfect for making jerky.
4/7/2014
Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.
4/7/2014
Here's how to make truly unusual whole grain bread, with delicious results.
4/3/2014
These tips will provide troubleshooting for anyone trying natural-leaven bread.






Subscribe Today!

Pay Now & Save 67% Off the Cover Price


(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here