The snow has long arrived, and December is here! We cut down a spruce tree, and made some (perfectly imperfect) homemade ornaments and wreaths to hang on the cabin. The wood box is in daily need of stocking, the hearth tending, and water needs to be gathered from the spring. We made a delicious sourdough loaf for this week's bread, lowbush cranberry that we foraged last summer. Our little cabin had a neighboring lot with a barn on it, the last land nearby, and we made the leap to buy it. We share our plans for our dream of building a hand-hewn log cabin, finishing off the barn and future livestock, and thoughts on building an off grid homestead in #Alaska!
Thank You for joining us on our homestead on the Last Frontier!
-Dennis. Amy & Lena
HOMESTEAD RECIPE | Cranberry Sourdough
1/2 C active starter
1/2-1C water
2 tsp unrefined salt
4 C flour
1) Mix starter, flour, water, and salt. Add flour and stir until a shaggy dough forms. Let ferment 1.5 hrs and do 2-3 stretch and folds over 4-5 hours. Shape your ball, and let rise another 1-1.5 hours. Bake covered at 450 in a hot dutch oven for 20-25 minutes, and uncovered another 20 min or until golden.