Alaska Homestead How To | Tallow Candles, Canning & Sourdough | Staying Warm at The Cabin

Video Description

This week on the homestead was all about staying warm! We hit hard negative temps here in the north and took the time to test out some candles. We made a tallow, beeswax, and mixed candle- as well as canned up some Blueberry Syrup for the pantry from some of our foraged wild blueberries. We also tried a little hunting in the backcountry and spotted some spots to lay traps, made a hearty shepherd's pie for the cold night, and got a little caught up on firewood. Thank you for following along with our little homestead on the last frontier! -Dennis. Amy & Lena filmed at our cabin on the fringes of the wilderness HOMESTEAD RECIPES Blueberry Sourdough (starter recipe in past video) 1/2 C active starter 1/2-1C water 2 tsp unrefined salt 4 C flour handful of blueberries 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. Fold in blueberries. 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. Wild Alaska Blueberry Syrup (makes 4 half pints) 4.25 lbs berries 3 C honey 2 1/4C water 1.5 Tbsp lemon 1.Mash and cook berries and 1C water, strain out juice. 2. Simmer honey and 1 1/4C water until syrupy, about 20 min. Add berry juice and lemon, cook 5 min. Skim foam. 3. Ladle into sterilized jars to 1/4' headspace. Process in water bath 10 min. Blueberry Pulp Sourdough Discard Coffee Cake Loaf 8 tbsp butter, melted 1 C milk 1 egg 1/2C honey dash of lemon 1/2C discard 1. Mix above ingredients well. Add -2.5 C flour -1 tsp salt, 1 tbsp chai spice 2. Mix until incorporated, fold in berries. -5 tbsp butter, 2 tbsp flour, 1/4C oats, salt, chai spice 3. Mix and top bread Bake at 350 until golden- 30 min or so. - 1 tsp baking powder & soda