Why Old-Fashioned Homemaking Skills Matter More Than Ever
In a world that moves at lightning speed, there’s something deeply grounding about old-fashioned homemaking skills. Knowing how to bake from scratch, grow your own food, and mend what’s broken isn’t just about nostalgia—it’s about self-sufficiency, resilience, and reclaiming a slower, more intentional way of living. These skills, once considered everyday knowledge, are making a comeback because they give us control over our homes, our health, and even our budgets. In an era of convenience, there’s power in knowing you don’t have to rely on store-bought everything.
Once upon a time, knowing how to bake a loaf of bread, sew a torn dress, or preserve the summer’s bounty was just a way of life. It wasn’t considered impressive or rare—it was simply what people did to care for their homes and families. But somewhere along the way, we traded those time-honored homemaking skills for convenience, fast food, and store-bought everything. And now? We’re starting to realize that maybe Grandma was onto something.
The truth is, old-fashioned homemaking skills are making a major comeback, and for good reason. From skyrocketing grocery prices to a desire for more sustainable, self-sufficient living, these skills are proving to be just as valuable—if not more so—than they were a hundred years ago. Let’s talk about why these traditional skills still matter and how they can enrich your life today.
1. Cooking from Scratch: A Healthier, Budget-Friendly Choice
Processed foods have taken over our pantries, but learning how to cook from scratch is one of the most powerful homemaking skills you can have. Not only is homemade food more nutritious, but it’s also significantly cheaper in the long run. Baking your own bread, making yogurt, or whipping up homemade broth reduces your reliance on store-bought goods filled with preservatives and artificial ingredients.
How to Get Started: Start with something simple, like homemade muffins (I’ve got an amazing bulk muffin mix recipe!) or a batch of sourdough bread. Once you get comfortable, expand to making your own condiments, soups, and sauces.
2. Gardening: Grow Your Own Food, Save Money, and Eat Better
There’s something deeply satisfying about growing your own food. Whether you have a sprawling backyard garden or just a few potted herbs on a windowsill, growing even a small portion of your food helps cut grocery costs, reduces exposure to pesticides, and ensures your family has fresh, nutrient-dense produce.
Where to Start: Hardy vegetables like lettuce, radishes, and carrots are easy to grow for beginners. If you’re tight on space, try container gardening with herbs like basil, rosemary, and thyme. And if you really want to step up your game, check out Seedtime—my favorite garden planning app—to help you plan, plant, and harvest efficiently! Right now you can try Seedtime for FREE. Check that out here.
3. Food Preservation: No More Wasted Produce
Back in the day, throwing out food was unheard of. Families relied on canning, fermenting, dehydrating, and freezing to store their harvests for the months ahead. Today, food waste is a huge issue—but reviving these preservation techniques can help.
Simple Preservation Methods to Try:
Canning: Start with water-bath canning for jams, jellies, and pickles.
Fermenting: Homemade sauerkraut or kimchi is a probiotic-rich addition to your meals.
Dehydrating: Drying herbs, fruit, and even meats extends their shelf life without refrigeration.
4. Sewing and Mending: Slow Fashion at Its Finest
Fast fashion may be cheap, but it’s also wasteful. Clothes aren’t made to last anymore, and replacing them constantly can be expensive. Learning basic sewing skills—like mending holes, hemming pants, or even making your own clothes—saves money and keeps textiles out of landfills.
Beginner Sewing Tips: Invest in a simple sewing kit and start with hand-mending small holes or sewing on buttons. If you have access to a sewing machine, try making cloth napkins or pillowcases to practice before moving on to clothing repairs.
5. Homemaking as a Form of Self-Sufficiency
The more you know how to do for yourself, the less reliant you are on grocery stores, big-box retailers, and supply chains. That’s a powerful thing, especially in uncertain times. Knowing how to bake bread, grow a garden, or make homemade cleaning supplies means you’re better prepared for anything life throws your way.
6. The Joy of Slowing Down and Living Intentionally
One of the most beautiful things about traditional homemaking skills is that they force us to slow down. Kneading dough, planting seeds, or stitching a hem isn’t just productive—it’s meditative. In a world that’s constantly moving at full speed, these skills remind us to pause, enjoy the process, and take pride in what we create with our own hands.
Bringing It All Together: Start Small, But Start Somewhere
If you’re new to old-fashioned homemaking, don’t feel like you need to master everything at once. Pick one skill that excites you and give it a try. Maybe it’s learning to make your own bread, growing a few herbs on your porch (or in your flourishing hydroponics setup), or trying your hand at sewing. The more you learn, the more rewarding it becomes.
So, what old-fashioned homemaking skill are you most excited to bring back? Let’s chat in the comments—I’d love to hear what you’re working on!
And if you’re looking for more ways to simplify and enhance your homemaking journey, stick around—I’ve got plenty more tips, tricks, and recipes coming your way!
Beginner-Friendly Artisan Sourdough Boule Recipe
If you’ve ever dreamed of baking a rustic, golden-brown sourdough boule with a crispy crust and soft, airy crumb—this is the recipe for you! Whether you're brand new to sourdough or looking to refine your technique, I’ll guide you through each step, from mixing and fermentation to shaping and scoring. Plus, I’m sharing my best rookie tips to help you avoid common mistakes and bake a loaf you’ll be proud of!
So, you’ve got a bubbly sourdough starter and are ready to bake your first artisan boule? Perfect! If your starter needs some work, check out the post Sourdough Starters for Newbies. There are a few tools you will need to get you on your way. Here is a convenient bread baking basket set that’s great for those just starting out who want to create artisanal masterpieces! This set has banneton baskets, a bread whisk, a scoring lame, dough scraper, and more! It’s everything I wish I could’ve just bought at once.
This beginner-friendly recipe will walk you through the process step by step, so you can bake a beautifully crusty loaf with that signature tangy flavor. Sourdough baking might seem intimidating at first, but I promise—it’s all about patience and practice. Let’s get started!
Ingredients:
500g bread flour (higher protein is best for gluten development)
75g active sourdough starter (fed and at peak rise)
320g filtered water (room temp; avoid chlorinated tap water)
10g sea salt (for flavor and gluten strength)
Why These Ingredients Matter
Baking sourdough is part art, part science. Here’s what you need to know:
Flour: Bread flour is ideal for a strong dough structure. You can mix in a little whole wheat for extra flavor, but for an easier first bake, stick to mostly white flour. King Arthur is my favorite.
Water: Hydration affects texture and fermentation speed. If your kitchen is humid, you may need slightly less water.
Salt: Enhances flavor and controls fermentation. Don’t skip it!
Starter: The heart of sourdough. If it’s not active and bubbly, your bread won’t rise properly.
Step-by-Step Instructions
1. Mix the Dough (Morning or Evening)
In a large mixing bowl, stir together the starter and water until mostly dissolved. Add the flour and mix with your hands, a spoon, or a dough whisk until no dry bits remain. The dough will look rough and shaggy—that’s fine! Cover and let it rest for 30-45 minutes (this step, called autolyse, helps gluten form naturally).
2. Add the Salt
Sprinkle salt over the dough, then use your fingers to pinch, fold, and work it in. You’ll notice the dough starts feeling stronger.
3. Bulk Fermentation (4-6 Hours)
Cover the bowl and let the dough rest at room temp (around 70-75°F). During this time, it’ll rise and develop structure. Every 30-45 minutes, do a stretch and fold: grab one side of the dough, stretch it up, and fold it over itself. Repeat on all four sides. Do this 4-5 times total during the bulk fermentation. After your final stretch and fold, allow it to sit covered in a bowl for a couple hours until it doubles in size.
Pro Tip: If your dough isn’t rising much, your kitchen might be too cold. Move it to a warmer spot or give it extra time.
4. Shape the Boule
Once the dough has doubled in size, lightly flour a surface and shape it into a round boule. Pull the edges toward the center, then flip the dough and gently tighten it into a smooth round shape.
Be gentle! You don’t want to deflate the lovely air pockets inside.
5. Final Proof (8-12 Hours in the Fridge)
Place your shaped dough into a well-floured banneton (or a bowl lined with a floured towel). Cover and refrigerate overnight. This long, cold fermentation enhances the flavor and texture.
Why chill the dough? Cold fermentation (also called retardation) improves crust development and flavor depth.
6. Preheat & Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn your dough out onto a large piece of parchment paper or a dough sling. When the Dutch oven is hot, gently place your dough in the Dutch oven, score the top with a sharp knife or lame, and cover with the lid.
Bake covered for 25 minutes (this traps steam for a crackly crust)
Drop the temp on the oven to 425°F and bake uncovered for 20 minutes until deep golden brown
No Dutch oven? Use a baking stone or sheet pan and place a pan of hot water in the oven for steam. If you want to snag a beautiful Dutch oven for yourself, click here.
7. Cool Completely Before Cutting!
Once out of the oven, resist the urge to cut into your bread right away. Let it cool on a wire rack for at least 1-2 hours.
Why wait? Cutting too soon releases steam, leaving you with a gummy, underdeveloped crumb.
Common Beginner Questions
Why Didn’t My Bread Rise?
Your starter may not have been active enough. Try the float test (drop a spoonful into water—it should float!).
Bulk fermentation may have been too short. If your dough hasn’t nearly doubled, let it go longer.
Your kitchen may be too cold. Find a warmer spot for proofing.
How Can I Get a More Open Crumb?
Use slightly more water for higher hydration.
Handle the dough gently during shaping.
Make sure it proofs fully before baking.
Best Way to Store Sourdough?
Store in a paper bag or wrapped in a towel to maintain the crust. For longer storage, slice and freeze. I also use these great reusable bread bags and buy extras for when I send bread to work with my husband for his friends.
Final Thoughts
Sourdough baking is all about learning as you go. Your first loaf might not be perfect, but each time you bake, you’ll get better at reading your dough and adjusting for your environment.
This artisan boule recipe is a great starting point. Stick with it, and soon, you’ll be baking loaves that rival any bakery!
Now go forth and bake! Let me know how it turns out—I’d love to hear about your sourdough journey!
Links to products in this post can possibly lead to a small commission for me. But friendly reminder, I will never endorse a product I don’t believe in!
Sourdough Starters for Newbies
So, your friend gave you a sourdough starter—now what? Don’t worry, I’ve got you! Keeping a starter alive isn’t as complicated as it seems, and once you get into the routine, it’s like having a low-maintenance pet that rewards you with amazing homemade bread. In this post, I’ll walk you through how to feed, store, and troubleshoot your starter so you can bake delicious loaves with confidence.
A sourdough starter is a mixture of flour and water that has captured wild yeast and good bacteria from the environment. This natural fermentation process is what makes sourdough bread rise—without commercial yeast! But because it’s alive, it needs regular feeding to stay strong and active.
When your friend handed you their starter, they essentially gave you a little piece of their sourdough legacy. Now it’s up to you to keep it thriving!
Step 1: Assess Your New Starter
Before you start feeding, take a look (and a sniff!). Here’s what to check:
Smell: It should have a tangy, slightly yeasty scent. If it smells like vinegar, that’s okay too—it's just a little hungry!
Bubbles: Some bubbles are a good sign. If it looks flat, don’t worry, feeding will bring it back to life.
Color: A creamy beige is normal. If you see gray liquid on top (called “hooch”), that just means it’s extra hungry. Stir it in or pour it off before feeding.
If your starter smells rotten, moldy, or has pink/orange spots, it may have gone bad. In that case, it's best to start fresh.
Step 2: Pick Your Feeding Ratio
Sourdough feeding is just a simple mix of starter, flour, and water. The ratio you use will depend on how thick or active you want your starter to be.
Here are three common feeding ratios:
1:1:1 (Equal Parts Starter, Flour, and Water)
Great for daily maintenance and keeping the starter happy.
Example: 50g starter + 50g flour + 50g water.
1:2:2 (A Little More Food)
Helps boost a sluggish starter or maintain an active one.
Example: 50g starter + 100g flour + 100g water.
1:3:3 (For a Really Hungry Starter)
Ideal if your starter has been neglected or needs extra strengthening.
Example: 50g starter + 150g flour + 150g water.
All measurements are by weight for accuracy (a kitchen scale is super helpful here. If you need a recommendation, check out Sourdough Isn’t Complicated. Here’s What You Need to Know), but if you’re using cups:
1:1:1 = 1/4 cup starter + 1/4 cup flour + a little less than 1/4 cup water.
1:2:2 = 1/4 cup starter + 1/2 cup flour + about 1/2 cup water.
Step 3: Feeding Your Starter
Now that you’ve picked your ratio, here’s how to feed your starter:
Remove and Discard Some Starter
If your friend gave you a large amount, take out about half before feeding. This prevents your starter from growing too large and keeps it balanced.
Add Flour and Water
Stir in the chosen ratio of fresh flour and water. Mix well until combined—no dry spots!
Cover and Let It Rest
Loosely cover your jar with a lid or cloth and place it in a warm spot (70-75°F is ideal).
Let it sit for 6-12 hours until bubbly and doubled in size.
Step 4: Maintain a Feeding Schedule
Now that your starter is happy and well-fed, you have two options:
If Baking Daily:
Feed your starter once or twice a day using the 1:1:1 or 1:2:2 ratio.
If Baking Weekly:
Store your starter in the fridge and feed it once a week to keep it alive. When ready to bake, pull it out 1-2 days in advance and feed it a couple of times to wake it up.
Common Sourdough Starter Questions
Can I Change the Type of Flour?
Yes! Starters love variety, but they do best when gradually introduced to new flours. Whole wheat and rye tend to make starters extra active, while all-purpose is a great standard choice. King Arthur has been my fave. Here’s a link to Amazon to make buying super easy!
Why Isn’t My Starter Bubbling Yet?
Give it time! A new environment can make your starter sluggish. Try keeping it warm and feeding with a 1:2:2 ratio to give it more food.
What Do I Do with the Discard?
Please don’t throw it away! Use it in pancakes, crackers, waffles, muffins, or even compost it. There are so many fun discard recipes to try!
Final Thoughts
Feeding your sourdough starter doesn’t have to be complicated. With just a little flour, water, and patience, you’ll soon have an active, happy starter ready to help you bake the best bread of your life. When you’re ready to bake an artisan sourdough boule, head here for a mouth watering recipe!
Have you ever been gifted a sourdough starter? Let me know in the comments how your feeding process is going—I’d love to hear about your journey!
The Ultimate Bulk Muffin Mix: A Healthier, Kid-Approved Recipe
Skip the store-bought muffins! This bulk muffin mix is easy, naturally sweetened, and picky-eater approved. Prep, seal, and enjoy fresh homemade muffins anytime!
If you've ever wished for an easy, homemade muffin mix that’s quick to whip up, naturally sweetened, and picky-eater approved—this is it! My two-year-old, who normally turns his nose up at fruit and veggies, devoured these homemade muffins over a store-bought one this morning. That’s how I know this recipe is a winner!
Why Make a Bulk Muffin Mix?
Having a ready-made muffin mix in your pantry means you can have fresh, homemade muffins in minutes—without the junk found in packaged options. This mix is naturally sweetened with mashed banana, cutting down on refined sugar while keeping the muffins moist and flavorful. Plus, it’s super customizable!
Bulk Chocolate Muffin Mix Recipe (Makes 6 Batches)
Dry Ingredients:
5 cups whole wheat or all-purpose flour
1 cup unsweetened cocoa powder
1.5 cups coconut sugar or cane sugar
3 tablespoons baking powder
1 teaspoon sea salt
Store in an airtight container or portion into jars/bags for quick use. You can also vacuum seal 2-cup portions for an even longer shelf life—making it easy to grab when you need a quick breakfast or snack.
How to Make a Batch (Yields 12 Muffins)
Wet Ingredients:
2 cups dry mix
1 cup milk (or dairy-free alternative)
1 mashed ripe banana (about ½ cup)
1 egg (or flax egg for vegan option)
¼ cup melted butter, coconut oil, or applesauce
½ cup chocolate chips
Instructions:
Preheat oven to 375°F.
Whisk together mashed banana, milk, egg, and melted butter.
Stir in 2 cups of the dry mix until just combined.
Fold in chocolate chips.
Pour batter into greased or lined muffin tins, filling each ¾ full.
Bake for 15–18 minutes, or until a toothpick comes out clean.
Why My Toddler Loves These (And Yours Might Too!)
The natural sweetness from the banana and chocolate chips makes these muffins taste like a treat, while the wholesome ingredients make them a guilt-free snack. They’re soft, fluffy, and perfect for breakfast or an easy grab-and-go snack. If my picky eater approved, chances are yours will too!
Tips & Variations
Swap chocolate chips for blueberries or chopped nuts for variety.
Use oat flour for a gluten-free version.
Add a dash of cinnamon or nutmeg for extra warmth.
This bulk muffin mix has become a lifesaver in my kitchen, and I hope it makes your mornings easier too! Let me know if you try it—I’d love to hear how your family likes it!
The Sweetest Secret: How to Can Strawberry Jam Easily
Canning might seem intimidating, but making homemade strawberry jam is one of the easiest ways to start! With just a few simple ingredients and a water bath canner, you can create a delicious spread that’s perfect for toast, yogurt, or gifting to friends. This step-by-step guide will walk you through the process—from prepping your jars to hearing that satisfying pop of a perfect seal. In less than two hours, you’ll have a sweet, homemade jam that lasts all year. Ready to give it a try? Let’s get canning!
Whether you're deep in your homestead adventure or a newbie like me, an essential skill to learn is how to can. Canning is a practice dating back to the 18th century when Napoleon offered a reward of 12,000 francs for the invention of a new food preservation method. By 1903, Kerr, Mason, and Ball were household names, and Alexander Kerr was granted his patent for the two-piece disposable canning lid in 1915. I think a lot of fear surrounds the practice of canning because of the danger of botulism if canning isn't done correctly. But have no fear! Today we are just going over a beginner task, canning strawberry jam. This step-by-step guide will have you saying, "That was pretty easy!" in less than 2 hours. Here we go!
What You’ll Need
2 lbs of fresh strawberries (you can also use frozen)
4 cups of sugar
1/4 cup lemon juice (fresh or bottled)
1 packet (1.75 oz) powdered pectin-- OPTIONAL for a firmer jam
5-6 half-pint canning jars with lids and rings
Large pot
Deep stockpot or water bath canner
Ladle and funnel
Potato masher
Tongs or a jar lifter
Step 1: Jar Prep
You wanna wash your jars, lids and rings in hot, soapy water and rinse them well.
Then place your jars in a large pot of simmering (not boiling) water to keep them warm. This will help prevent your jars from cracking when you add hot jam. Hot jars. Hot jam.
Step 2: Strawberry Prep
Rinse your berries well and then hull (remove the green tops) and cut them into halves or quarters.
Use a potato masher to mash them until you reach your desired texture. This can be as chunky or smooth as you like.
Step 3: Let's Jam
In a large pot, combine your mashed strawberries, lemon juice, and pectin (if using). Stir well.
Heat over medium-high until it reaches a rolling boil (meaning the bubbles won't stop when you stir).
Add sugar all at once, stirring constantly. Bring back to a full rolling boil and let it continue to boil for 1 minute.
Remove from heat and skim off any foam with a spoon.
Step 4: Fill the Jars
Using a ladle and a funnel, fill each warm jar, leaving 1/4 inch of space at the top.
Wipe the jar rims with a clean, damp cloth to ensure a tight seal.
Place your lids on jars and screw the rings on fingertip tight (don't over-tighten them).
Step 5: Process in a Water Bath
Place your jars inside your deep stockpot or water bath canner.
Add enough hot water to cover the jars by a least 1 inch.
Bring the water to a gentle but steady boil and process the jars for 10 minutes (Adjust for altitude if needed).
Turn off the heat and let jars sit for another 5 minutes before removing.
Step 6: Cool and Store
Use a jar lifter (or tongs) to carefully remove jars and put them on a towel to cool undisturbed for 12-24 hours.
You should hear a satisfying pop as the lids seal.
Check the seals by pressing the center of each lid and if it doesn't flex, it's sealed!
Store your sealed jars in a cool, dark place for up to a year. If any jars didn't seal, refrigerate and enjoy within a few weeks!
Done!
That's it! So easy, right? You can spread it on toast, mix in yogurt, or gift it to a friend. Now that you see how easy it is, you'll want to try canning all kinds of goodies! When you wanna add it to your own homemade sourdough toast, check out my other post Sourdough Isn't Complicated. Here's What You Need to Know.
Sourdough Isn’t Complicated. Here’s What You Need to Know:
It seems as though sourdough is the newest wagon on which we are all eager to jump. Why wouldn’t we be? We have a never-ending supply of fresh-baked bread so long as we have flour. When I first got interested in the craze, I’ll admit, I was very intimidated. I’d heard the same horror stories you have about how the starters need to be babysat, it takes months to establish your starter and days to bake. But since I’m a stay-at-home mom, I figured, “Why not? I have the time to learn a new skill.” Here are the biggest doubts I had in the beginning and the reality of sourdough…
It seems as though sourdough is the newest wagon on which we are all eager to jump. Why wouldn’t we be? We have a never-ending supply of fresh-baked bread so long as we have flour. When I first got interested in the craze, I’ll admit, I was very intimidated. I’d heard the same horror stories you have about how the starters need to be babysat, it takes months to establish your starter and days to bake. But since I’m a stay-at-home mom, I figured, “Why not? I have the time to learn a new skill.” Here are the biggest doubts I had in the beginning and the reality of sourdough.
It takes months to establish a sourdough starter. Your starter should take around 5-7 days to establish from start to finish. However, depending on the temperature of your home, it could take up to around two-ish weeks. Warmer kitchens will have a faster fermentation time.
It takes days to bake a loaf. Some recipes do call for longer bulk fermentation time. Bulk fermentation is what gives the bread it’s flavor, volume, and texture. Many recipes can be done in a single day. Don’t give up the dream of having fresh, delicious bread because you’re afraid it might take a little time.
So much starter goes to waste during the discard process. It is essential to discard every day. Discarding makes sure your starter remains a maintainable size, the right amount of acidity, and maintains a healthy microbial balance and the discard doesn’t have to be wasted. There are sourdough geniuses out there who have discovered so many ways to put the discard to use by making it into pizza dough, cinnamon rolls, bagels, chocolate chip cookies, etc. Not only can you bake with the discard but if you can stomach tossing it out, it can be a healthy additive to your composter.
Starters must be babysat and fed everyday. If you don’t plan on using your sourdough everyday or every other day for baking, it can actually live in the fridge for up to two months without being fed. Some bakers would recommend not letting it exceed three weeks. Either way, as long as your starter hasn’t developed any type of mold on top, it’s good to wake up, feed and bake with.
I hope that debunking some of the myths you’ve probably heard kick-starts your curiosity about trying to get a starter of your own going. Establishing my own starter has been such a fun new skill I’ve learned and I would love for you to enjoy it too. I’ve listed some basic tools you’ll need below as well as a link to Amazon to make buying them super easy! Happy baking!
Shopping list:
–food scale (one that measures in grams)
-unbleached AP or bread flour. King Arthur has been my favorite thus far.
-a jar to store your starter in. Here’s a link to a great jar kit complete with a rising band, temperature gauge, and a silicone scraper!
I think I’m supposed to inform you that I do receive a small portion of any sale generated from these links. However, I won’t post a link for a product I wouldn’t recommend personally.