Can you solve Fall Ferments? ? Click through clues, test your kitchen know-how, and beat the 3-minute timer to unlock tips, ...

Find time-tested resources on all facets of breadmaking, from ancient grains and sourdough starters to wild yeast and holiday ...

Fallen hickory nuts can be gathered and pressed into a fresh and delicious oil. Learn about the Carya cordiformis, AKA the Yellowbud hickory tree. Get to know the hickory tree leaf, its bark, where it ...

Remaining on-grid made sense for this solo homesteader, but learn how to build an off-grid cabin on a budget to keep those features in a small cabin. In terms of home energy systems, “off-grid” and ...

Follow these tips to construct a wood stove hot water coil heating kit and save on utility bills. Includes a diagram and wood stove water heater plans you can set up in your own house. One of the ...

Like beekeeping, hydroponic gardening was another one of MOTHER's summer seminars. Indeed, in its heyday, the magazine functioned almost like an open-air university. Early in 1978 an advertisement ...

It's hard work taking care of a farm, but a great way to live rent-free doing what you love. Are you ready to head for the country, but lack the $$ to buy or rent land? That was Dale and Sandy Deraps’ ...

Read more from Mother Earth News on garden planning. Browse our range of articles and ideas on garden planners and get your project going today.

Learn how to make sprouted grain bread with this ancient Essene bread recipe. Of all the known breads, the simplest and possibly the most nutritious is Essene whole grain bread. An ancient recipe for ...

Always wondered how to make a homemade quill pen and ink? Learn how to make quill ink from beets and a quill pen from a single feather in this comprehensive tutorial. Quill pens have been used as ...

Use this comprehensive checklist of important papers to keep in case of emergency on hand in a binder, ready to go at a drop of a hat. In the interest of full disclosure, I should tell you that I ...

Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...