littlewifeinthewoods - Little Wife in the Woods

Home Birth Story: Surprise Unmedicated Breech Birth at Home

December 28, 2023

positive, unmedicated home birth story of our second baby surprise breech birth at home

The birth story of our second baby- our first home birth story! Enjoy all the ups and downs of this surprise breech birth baby. Birthed completely unmedicated and safely!

I’ve been out enjoying all the baby snuggles the past five weeks and can I just say, I LOVE the newborn stage! I’m trying to soak up every minute I can. It goes by way too fast!

If you’ve been here a while you know that I like to document my birth stories here. For two reasons, one being for myself— I always want to remember the details! The other reason is to encourage new mamas to at very least *attempt* a natural, unmediated birth. It’s also just fun to read or hear birth stories!

Whatever brought you to this post, I’m glad you’re here! Thanks for reading. I post a new blog every week about homemaking, real food recipes, and mom life. You can subscribe to the blog for post updates. We’re also on Instagram as @littlewifeinthewoods.

Now let’s get into that home birth story!

Why we chose Home Birth

I have always wanted to have a home birth, as much as I have always wanted to be a mom! As a little girl it fascinated me. (I was basically an eight year old granny— I liked growing herbs, baking, and babies…not much has changed!)

In my late teens, due to some chronic health issues caused by a vaccine, then the pandemic in 2020, I have zero faith in the medical system. Don’t get me wrong, I think doctors are great, nurses are fantastic, and hospitals are sometimes necessary! However, I just do not see the need personally if your pregnancy is healthy and things are going well. Especially if you want an environment conducive to a natural laboring/birthing experience.

(TIMEOUT: I am in no way becoming a home birth advocate! I truly believe the way you have your babies is between you, your husband, and God. And there is NO wrong way to have a baby— medicated, unmedicated. Hospital or home. A healthy baby is all that matters.)

My firstborn was birthed in the hospital and it was a great experience. I just do not enjoy the system. I truly feel unsafe in the hospital/medical environment. I do not know if I can even explain that to someone who doesn’t know what that feels like. The best way I know how is that I just do not trust any of the system or process.

Another huge reason was that financially it just made more sense for our family. I wanted a home birth with our first but my husband was just very uncomfortable with the idea…until we got that hospital bill back after we had her!!

I had a completely natural labor and delivery in the hospital. Other than being constantly monitored (which I hated!!) I did 90% of all the work involved in getting this child here. So why they were charging more than six months of mortgage payments I’ll never understand! But they did!

Home Birth Monitoring

Some would say it’s a completely careless decision. And you’re allowed to feel that way. I have complete confidence in my decision— now more than ever, so these opinions really don’t bother me.

However, I do want to clarify that trained and experienced midwives highly monitor your health and the health of your baby throughout pregnancy. Each visit all vitals are checked, baby’s heart rate, positioning of the baby, and swelling is addressed. Routine checks for protein in the urine, blood pressure, and any abnormalities or discomforts are addressed. I do not have time to explain how much more helpful my midwives were throughout my pregnancy than doctor’s previously! They just had so many more tricks up their sleeve to help make pregnancy as comfortable and natural as possible!

When it comes to sourcing ingredients for this meal and other from scratch dinners, I trust Thrive Market to stock my pantry! They provide only, always organic brands and products at affordable prices, shipped right to my door. You can rest assured knowing your home cooked meals are filled with nutritious ingredients when you purchase items from Thrive. Go check them out using my link and get up to $60 in FREE groceries. If you don’t love them or save money, get your money back!
Click Here to Learn More

Laboring at Home

I still love those words. At Home.

There is nothing more comforting, peaceful, and natural than laboring at home. I did not get this opportunity with my first. My water broke and I was basically told to come running to the hospital where I labored for about 18 hours.

The home laboring experience was so special. It began around 4:30am Monday morning after another exhausting night of no sleep. If you have had a baby you know about the skepticism surrounding labor…is it really labor? Could be false labor? might be real? You never know until you know!

My contractions did not stop when I changed positions so I figured it was a good sign but decided to get in the bath to make sure they didn’t go away before I woke my husband up. They didn’t! I sat in there a while, then decided to eat something since it would probably be a long day.

I woke Jimmy up around 6 to let him know he wouldn’t be going to work. Then we got busy making sure everything was ready.

I had prepared as much as I could in the weeks leading up to birth. My first came at 38 weeks so I definitely wanted everything ready and organized just in case. The only things we had to do was make our bed and take a few things out of our bedroom to fit the birth tub.

We also let our home birth midwife know when contractions were consistently seven minutes apart for about an hour. She would be aware and close but let us labor undisturbed until they were three minutes apart, lasting one minute or more, consistently for an hour.

With all the things done we just waited!

I was able to get a little rest in the hours of early labor. As things started to ramp up I began to change positions trying to stay comfortable while also making progress. This was so fun! In the hospital my movement was very limited so I did not get to experiment with different positions.

I went from bed, to pacing, to birth ball, to leaning over the bed and each place/position provided relief in different ways!

While I was laboring Jimmy was working! It was Monday and if you’ve been here a while you know my house is so bad on Mondays I do this thing called a Monday reset! This Monday was no exception. He jumped right in there cleaning, taking care of the toddler, and making frequent visits to check on me. He was amazing!!

Transition

Around 1:30 pm things started to really ramp up. I knew from last time that my body had hit transition. I could not get comfortable anywhere but bed and even the slightest movement would bring a contraction, even if I’d just finished one!

I decided it was time to start timing contractions. They were about three to three and a half minutes apart and lasted right at two minutes each. My midwife decided it was time to hit the road!

She got to us around 2:45pm. She checked on me and baby and everything was great! She did such a great job at keeping everything calm and quiet.

The next little while things just kept progressing and getting more intense. I tried to focus on relaxing through each contraction and letting my body do the work. While there definitely was pain, I was still able to keep control of my breathing and mostly relax (although I still couldn’t fully conquer it…guess I’ll have to try again next time!).

As the pressure intensified I had a massive contraction and my water finally broke! This felt so relieving and intense all at the same time.

By now Mrs. Midwife and my husband were very busy getting the birth tub inflated and filled. I had not definitely planned on birthing in water but wanted to try it, mostly out of curiosity. I had heard it really relieved a lot of pain and I was not disappointed!

The only issue was that by the time they set the tub up and started to fill it my body had already said, “Time to push!”. The birth tub has to be filled to a certain point and we were not quite there. My midwife asked if she should keep filling the tub or just leave it. I opted to keep trying for the tub because why not!

Delivery

The tub finally made it to minimum water capacity for a safe delivery so after the next contraction we very carefully transitioned me to the water. It was somewhere close to about 4:00pm this point. I could feel that she was SO CLOSE!

After a few minutes in the tub a contraction hit and I felt that urge to push. My midwife had encouraged me to just listen to my body. If I needed to push, push. If I just felt like I needed a break then do so and just let my body do the work. This was a much different experience from my delivery in the hospital but very much appreciated!

Here’s where it gets interesting…

So maybe around my third or fourth push we START to have a baby! Feet first.

Yep! I looked down and there were two little feet. If you don’t know, babies are supposed to come head first.

Now before you get all distressed about this, let’s remember. My midwife highly monitored baby’s position at the end of pregnancy. At 39 weeks we were very low, head down, and in optimal position to have a baby! It is very unlikely for a baby to completely change position that far in.

Unless you’re Joanna! I truly believe I felt her flip during the morning hours of early labor. She was moving quite a lot and I distinctly remember a big movement that almost hurt. I’m 99% sure this is when she flipped.

So with feet just dangling, we sat there waiting for another contraction for what seemed like forever! Everyone stayed very calm which kept me calm and focused. We just waited, giving my body time to do what it needed to do.

I’m not sure if my uterus just thought it was done but this next contraction took a while to get here! If you’ve ever had a baby you know that once you deliver the head/shoulders the rest of the baby just kind of plops out. This does not happen when your baby is footling breech. My mind went there first. I just remember thinking to myself, “I’m going to have to do this completely backwards.”

As painful as that thought was, I’m so glad I had it! It helped me to mentally visualize and prepare for the situation. I refused to think of the what ifs and just focus.

Another very light contraction came. I tried pushing through it and nothing happened. We decided a change of position would be best. So we very carefully took my from a reclined sitting position to upright, bent over the pool, holding onto Jimmy for stability. (Jimmy later told me that his legs fell asleep but he wasn’t about to move…he a champ!)

Next contraction and some big big pushes later sweet little Joanna finally decided to make her entrance! She was perfect. She weighed in at 7lb 11oz and 20.5 in long at 4:30pm.

The rest of the afternoon was spent nursing baby, showering, checking vitals every so often, introducing Jenna to her new baby sister…all while our amazing midwife’s cleaned everything up!

Closing Thoughts on Our First Home Birth

I could not have asked for a better, calmer, or more satisfying birth experience! At the end of the day a healthy baby is all that matters, good experience or bad, but I’m so glad we got both.

Click Here to Read our Third Baby’s Home Birth Story!

Would you have a home birth? Answer in the comments! I love chatting with you.

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Creamy Fiesta Chicken Soup: One Pot Easy Dinner Recipe

November 17, 2023

This chicken soup recipe is thick, creamy, and delicious! Full of all the flavors of Tex-Mex in a soup. Perfect for a cozy fall or winter night in. While not your traditional soup, this flavor packed recipe is sure to be a new family favorite!

Making Fiesta Chicken Soup in Cast Iron

One of my favorite ways to make, and serve soup is my cast iron dutch oven! It just feels right and the flavor is unmatched. However, before I learned these couple tips it seemed like a chore. Here’s my tips for cooking this creamy fiesta chicken soup in cast iron…

Make sure to treat your pot before using.

I prefer to season and treat all my cast iron with coconut oil. You can purchase seasoning spray from the store or online, however it is usually made with canola oil. I find this a far less healthy option than coconut or olive oil. To pre-treat, I simply put some coconut oil on a rag or paper towel and rub all over the surface of the pan.

Cook low and slow.

The key to not scalding soup and having a big mess to clean later is to cook soup slowly on low heat. Stirring often also helps!

Do not store soup in cast iron.

While cast iron is great for cooking, it is not practical for storage. Storing soup in cast iron can cause rust due to the moisture that gets trapped in the pot. I prefer to store soup in a glass bowl or jar. If there is enough soup I will sometimes reheat it and serve again in the dutch oven.

Cleaning Your Cast Iron After Making Soup

If you do scald the soup, don’t panic! Cleaning the scalded pot is not the end of the world. First, remove the pot from heat, then turn heat down. (It is important to completely remove the pot from heat because cast iron retains a lot of heat and will not cool down as quickly as other types of pots.) Wait about ten to fifteen minutes and place soup on lower heat. DO NOT try to stir all the way to the bottom of the pot. Just leave the scalded soup there until it is time to clean.

Remove all you can from the pot. Boil about three-four cups of water in the scalded pot for five to ten minutes. Allow to cool. Scrub excess burnt soup with a steel wool or metal scrubber. (Never use dish soap on cast iron!) Wash in warm water, dry quickly to prevent rust. Season with coconut oil right after drying.

Making a Creamy Base for Your Fiesta Chicken Soup

The key to getting the perfect creamy base for your fiesta chicken soup is all in how you add your ingredients. Adding a thickener too late will produce and unbalanced mixture of the thickener and liquid creating a “floury” texture.

When it comes to sourcing ingredients for this meal and other from scratch dinners, I trust Thrive Market to stock my pantry! They provide only, always organic brands and products at affordable prices, shipped right to my door. You can rest assured knowing your home cooked meals are filled with nutritious ingredients when you purchase items from Thrive. Go check them out using my link and get up to $60 in FREE groceries. If you don’t love them or save money, get your money back!
Click Here to Learn More

Follow these steps to achieve the perfect base for any creamy soup…

Start with the thickener. Always start with a mixture of equal parts butter and flour. Remember it is easier to add liquid to thin your soup out of it is too thick than to thicken it well later. Simply melt butter in your stockpot. Wait until it begins to sizzle then add flour. Whisk right away to create a roux (or thickener).
Turn heat to medium and add liquid such as milk (best for creamy soups), broth, or a mixture of the two. Stir in well until all the roux is dissolved.
Turn the heat up to medium-high. Continue stirring regularly until the base begins to boil and thickens.
Add sour cream, cream cheese, and/or cheese one at a time making sure you stir until all the ingredients have dissolved.
After your base is created you can add in veggies and meats.

Here is my general rule for a creamy soup base when it comes to butter to flour to broth ratio- 1 tbsp butter and flour for every 2 cups of liquid you are adding. This will get you a nice, creamy, thick but not too thick base for any soup. Of course, if you are following a recipe the creator knows what is best.

The Best Soup Sides

Let’s be honest, it’s not great soup without some bread for dipping. Whatever your personal taste we probably have a recipe! Check out some of these perfect pairs below…

Sourdough Bread Bowls. Make these delicious sourdough bread bowls in the cutest mini pumpkin shape perfect for fall!
Sourdough Discard Breadsticks. These sourdough discard breadsticks covered in butter and garlic will melt in your mouth! The perfect edible “spoon” for eating your soup.
Pull-Apart Cheese Bread. This loaf can be made with any yeast or sourdough artisan style loaf to create delicious dipping slices of bread.

Creamy Fiesta Chicken Soup

Thick, creamy Tex-Mex soup with chicken and corn.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course dinner, Main Course, Side Dish, Soup

Cuisine American, Mexican

Servings 8 people

Ingredients

Thickener

1/2 cup butter
1/3 cup all-purpose flour

Soup

3-4 cooked, shredded chicken breasts
2 cans corn
4 cups chicken broth
1 cup milk
3 tbsp sour cream
1 1/2 cups shredded pepper jack cheese
2 tsp salt
1 packet taco seasoning (or homemade)

Instructions

In the pot you plan to make your soup, melt 1/2 a cup (one stick) butter. When it begins to simmer, add 1/3 cup of flour and whisk until well combined. This will be the thickener for your soup.
Add chicken broth two cups at a time and stir in the thickener until well dissolved. Bring to a boil and continue to stir until mixture is noticeably thicker.
Add milk and sour cream. Reduce heat to a simmer.
Stir in cheese a bit at a time until melted.
Add shredded chicken, corn, and seasonings.
Leave on low heat for about thirty minutes, then serve!

Notes

I hope you and your family enjoy this recipe! Let us know what you think in the comments.

Keyword cheap dinner, chicken soup, crockpot meal, easy dinner, easy soup recipe, mexican soup, soup, soup recipe

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The Best Chicken Pot Pie Casserole: Easy Dinner Recipe

October 20, 2023

This chicken pot pie casserole is a super easy spin off the classic chicken pot pie! This quick and easy dinner recipe is comfort food perfection in a casserole dish. Made with from scratch biscuit dough, veggies, and homemade cream of chicken. Get the full recipe in this post….

Nutritional and Delicious

Chicken pot pie is both nutritional and delicious! The best way to get maximal nutrition is to focus on the protein (chicken) and veggies while minimizing the carbs. I have been trying to focus on max nutrition as I go into the last weeks of pregnancy and post partem preparation.

If you are pregnant and/or planning to breastfeed it is extremely important what you choose to eat during this time, not only for your health but for the health of your growing little one! It has been proven that high protein along with a well balanced diet will produce far better results than alternative diets. (Do not worry about weight gain, instead focus on your what you are eating!)

For those on a low sodium diet this dish can easily be altered to fit your needs by adding less salt than recommended in both the biscuits, and the cream of chicken.

Storing Chicken Pot Pie Casserole

Chicken pot pie casserole can be stored in the refrigerator for four to five days. It can also be easily re-purposed as a freezer meal for later when you want something quick to grab for dinner.

To freeze- place leftover casserole in an appropriately sized freezer safe glass dish or metal throw away pan. When you are ready to eat be sure to thaw the dish the morning before. Re-heat in the oven at 350 degrees for twenty minutes with foil covering the top. Bake an additional 10 minutes without foil.

Chicken Pot Pie Casserole

Easy, delicious spin off the classic comfort food- chicken pot pie!

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course dinner

Cuisine American

Servings 6 people

Ingredients

Chicken

2 chicken breasts
1 tsp salt
1 tsp black pepper
2-3 tsp additional chicken seasoning of choice OPTIONAL

Cream of Chicken

2 tbsp butter
3 tbsp all purpose flour
3 cups chicken broth
2 tsp salt

Veggies

2 large potatoes
14-16 oz. bag frozen mixed veggies (peas, carrots, green beans)
3 cloves garlic OPTIONAL

Biscuit Topping

2 cups all purpose flour
1 tsp salt
3 tsp baking powder
1/2 tsp baking soda
1 stick cold butter cut into cubes
3/4 cup milk

Instructions

Begin by cooking two chicken breasts on low/med heat. I like to cut larger breasts in half (down the middle) to help them cook quicker and more evenly. Cooking with the lid on will help the meat retain moisture.
While the chicken is cooking, melt butter in a medium saucepan. Once butter begins to simmer, add flour. Using a whisk blend the butter and flour together quickly.
Add chicken broth to butter/flour mixture one cup at a time, stirring with whisk until flour is completely dissolved in broth.
Turn heat to medium/high. Bring to a boil. Keep stirring until mixture thickens (about five minutes). The mixture will not be super thick, this will allow you to cook potatoes in it. Mixture will thicken during baking process so no worries if it seems a bit runny!
Shred cooked chicken with a fork (I used two forks). Combine frozen veggies and chicken.
Peel potatoes and dice. Cook potatoes in cream of chicken mixture (takes about 10-15 minutes).
While potatoes are cooking, combine all the ingredients for the biscuit dough (dry ingredients first, then butter cubes, then milk). I like to use my hands to "squish" the butter into the flour to create buttery flakes.
When potatoes are fully cooked add potatoes and cream of chicken mixture to the chicken/veggie mixture. Stir well.
Add biscuit dough to chicken and vegetables by pinching off balls of dough and dropping on top of dish. You may need to press them into the mixture a bit.
Bake on 350 for about 20 minutes or until biscuit dough is golden on top.
Optional: Top biscuits with butter.

Notes

This might seem like a lot of steps but I promise this recipe is not complicated! I find it easiest to go in the following order:

-start chicken

-cook broth and peel potatoes while chicken is cooking

-add potatoes to broth (cream of chicken) and veggies to chicken

-mix dough while potatoes are cooking

Hope that helps!

Keyword chicken, Chicken pot pie, chicken recipe, easy chicken recipe, from scratch recipe

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Dehydrated Sourdough Starter: How to Rehydrate Your Starter with Success

October 10, 2023

*Disclaimer: this method has only been tested on Little Wife in the Woods dehydrated sourdough starter. Please follow the directions from the company you purchased your starter from for the best results.

The Process of Making Dehydrated Sourdough Starter

I have had a few questions about how the beneficial bacteria survives being dehydrated (a great question!). To answer that as simply as I know how, when dehydrated using the process explained below, the beneficial bacteria in the sourdough starter is not killed or damaged but rather put into a state of dormancy or “sleep”. When rehydrated the bacteria that is already there simply awakens and begins to multiply as it is fed and cared for properly.

So what is the correct process of dehydrating sourdough starter? Basically, slow and low heat over a long period of time. I prefer to boost the starter to its full rise before dehydrating. Then dehydrate on low heat over the course of about twelve hours. This ensures that when the starter arrives to your kitchen it is in the freshest state possible, and the easiest to rehydrate.

Storing Your Dehydrated Sourdough Starter

Dehydrated sourdough starter can last for years! Store it in a cool, dry place (or in the freezer for long-term storage). If you have pest problems, store your bag in an airtight glass container.

Once rehydrated, you will need to follow the storing instructions for a functional sourdough starter. You can read all about how to maintain your starter in this post.

Rehydrating Your Dehydrated Sourdough Starter

Day One

On day one you will need to begin by getting your starter back into a liquid state. Empty the entire contents of your bag of starter into a wide-mouth, quart size mason jar or a medium size glass bowl. (Contents of Little Wife in the Woods starter is about 1/4 a cup.) Add 1/2 cup of warm water to the dehydrated starter and allow to sit for 20-30 minutes.

Due to varying environments/humidity level you may notice that you need to use more water to fully break down the dried pieces of your starter. If you notice that it looks very clumpy or that the starter grains are not fully moistened go ahead and add about 1/4 cup more water to your starter.

After 20-30 minutes you should be able to stir the starter/water mixture to form a very loose, runny starter. Once everything is mixed and dissolved you will need to feed the starter. (You can read this post for why it is necessary to feed sourdough starter.)

Feed the starter 1/2 cup flour (I prefer King Arthur all-purpose or King Arthur organic all-purpose) and 1/4 cup water. Stir. Allow to sit uncovered for about 24 hours.

*Note: if you are on city water or any form of treated water you may need to consider using filtered water for your starter due to the fact that the chemicals added may effect the rising of your starter.

Day Two

Time to feed again! But first you need to discard some of the starter (read why in this blog post).

Discard (remove) 1/2 of the sourdough starter. Discard can be saved to use for sourdough discard recipes, given to chickens, or thrown away. You can also keep discard in your refrigerator as an emergency reserve in case something happens to your original starter. I highly recommend this because you never know when you might need it!

Now feed your starter the same way you did yesterday: 1/2 cup flour + 1/4 cup water. You may need to adjust the hydration of your dehydrated sourdough starter. This involves adding more water or giving less water based on the texture of your starter. Basically, you are looking for a very thick pancake batter consistency. If it is too thin, add more flour and less water. If your starter is too thick, add less flour more water.

Allow to reset uncovered for about 24 hours.

Day Three

On day three you are ready to use your starter as long as it has bubbles and you are seeing starter rise when fed. If you are not yet seeing this continue to discard and feed for a few more days.

Today you will need to discard 1/2 the contents of your starter then feed 1/2 cup flour + 1/4 cup water (or whatever ratio you have found to be best for your climate). After 12 hours feed starter again (1/2 cup flour + 1/4 cup water). This time do not discard. After your starter has risen to peak rise you are ready to make your bread dough and begin the beautiful journey of making delicious sourdough goods right from your home!

Maintaining Your Starter

Now you are ready to enjoy your starter on a weekly basis! Here are a few tips on caring for your starter from now on…

Storing your starter

Storing your starter really depends on your usage. If you are planning to use daily to every couple days you can leave your starter out on the counter with no issues. Make sure you are feeding your starter consistently if it is being left out.

However, if you plan to make bread once a week or on random occasion you will want to keep your starter in the refrigerator. Starter can be kept in the refrigerator a long time before going bad. If it has been several months before use it two things you will want to check are visible presence of mold and/or an extremely rancid (more than just sour) smell.

A starter stored in the refrigerator may get a yellow or grey liquid on the top. This is not mold and your starter is completely usable. This is called hooch. You just need to drain the liquid off and it is ready to go!

Feeding/Discarding

If you are using your starter regularly you no longer need to discard starter before use. The only reason you should discard is if you are noticing you have a lot of starter and are not using it all. The more starter you have the more you need to feed it and you will cut down on cost by maintaining the amount that is right for you.

You need to feed your starter regularly (every day or other day) if you are leaving it out. If you are storing your starter in the refrigerator it is not necessary to feed your starter until you are ready to use it. You will want to remove the starter before use and feed it to get it nice and active again.

Thank you for purchasing a Little Wife in the Woods dehydrated sourdough starter! If you are experiencing any difficulties with your sourdough starter I would love to try to help! Message me over on the contact page or comment below to chat.

Follow along over on Instagram (@littlewifeinthewoods) for weekly tips and recipes!

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Five Things Every Homemaker Can Learn How To Do in a Week to Save Money

October 5, 2023

Are you trying to figure out how to save money in your home? I’m here to share five things EVERY homemaker can learn in just seven days that will significantly save your family money.

Contributing as a Homemaker: Saving Money is Making Money

Okay ladies, pull up a chair. Let’s chat!

We have all heard it. Whether out loud or silently from the culture we live in. Something to the effect of, “Stay at home wives/moms should feel guilty for not contributing to society/the home.”

I’ll be honest, as a young homemaker I did not just hear this, I felt it! My husband and I both agreed for Biblical reasons that it was best for me to be the keeper of the home, even before children. (If this is not your conviction I am not here to cast any shade, this is just what we believe and know to be right for our home.) I believed this, but I still would find myself feeling like I was not a contributor. Like I was just some free-loader who gets to stay home while my husband works tirelessly to provide. I truly felt like I just did not bring anything to the table….

Until I realized I was bringing everything to the table! Literally! From the trip to the grocery store to the eating of the meal I was contributor of all that was brought to our little table.

As homemakers we contribute most by what we save, not by what we earn! Our husbands are the bread-winners but we are the bread-makers! This led me to the question, what can I contribute with my skills and resources?

That is when I began to incorporate these five skills into my life and I promise that every homemaker can too. Better yet, you can learn all of them this week!

How to Save Money in One Week

1. Learn basic sewing skills.

This may seem daunting to some but I promise it is not as challenging as you might think. To begin, purchase a basic sewing kit. Then learn how to do the three simple tasks…

how to thread a needle
sewing on a button
how to mend a minor rip or tear

These are all very basic skills that are super easy to learn but will save your family lots of money! Instead of taking a shirt to the seamstress or throwing away things that are fixable you will be able to contribute by saving your family clothing. Click here to learn how to make Farmhouse Curtains in just a few easy steps!

2. Learn how to make bread.

Learning how to make bread has saved my family so much money! The average cost of a loaf of bread in the United States is almost $3.00. It costs around $1.00 to make your own at home! That means if your family eats one loaf of bread per week you will have saved your family around $104 each year. That does not include being able to make your own pizza dough, dinner rolls, pie crusts, etc.

You can easily master yeast bread in a week- or better yet, did you know it only takes seven days to make a fully functional sourdough starter? You could be making delicious loaves of bread for your family by the end of next week!

3. Learn how to cook from scratch.

This follows along with the tip above but learning how to make meals from scratch is an invaluable tool as a homemaker. If you are not already trying your best to make the majority of your family’s food from scratch can I challenge you to start? It does not have to be complicated or even perfect. Knowing how to feed your family well is so rewarding!

Try starting with some of these simple meals…

Bbq Chicken Flatbread
Sourdough Stromboli
Homemade pizza crust
Tacos with from-scratch tortillas and taco seasoning

Make a list of simple, easy recipes and try to make a from-scratch meal each night next week!

When it comes to sourcing ingredients from scratch dinners, I trust Thrive Market to stock my pantry! They provide only, always organic brands and products at affordable prices, shipped right to my door. You can rest assured knowing your home cooked meals are filled with nutritious ingredients when you purchase items from Thrive. Go check them out using my link and get up to $60 in FREE groceries. If you don’t love them or save money, get your money back!
Click Here to Check Them Out!

4. Make your own laundry detergent to save money.

This is not only a way to save money but also way healthier for you! Even “clean” laundry detergent brands have nasty things in them, not to mention it costs a crazy ton of money. You can learn all about how to make your own laundry detergent in this blog post. This recipe lasts my family of three around 5-6 months and only costs about $5 to make.

5. Make your own all-purpose cleaner.

This is another simple task you can learn that will save money for your family as a homemaker. Again, it is also much healthier for you. A “clean” brand of all-purpose cleaner averages about $4/ twenty-eight ounce bottle. You can make your own for less than $.50.

All you need is a glass spray bottle, white vinegar, water, and lemon essential oil (or simply allow your lemon peels to sit in white vinegar for about two-four weeks). Shake it up and you have a 100% clean, germ killing, all-purpose cleaner!

Try Out These Easy Ways to Save Money This Week!

These tips are super simple and any homemaker can easily begin today! You do not have to have a twenty acre homestead or a dairy cow to start these tasks. All you need is hands that are willing to work and a mind ready to learn.

Homemaker, you are so valuable. You might not contribute a dollar, but you contribute your heart daily, with each “menial” task. Each time you feel like you are not bringing anything to the table, get up- bring what you bring best- a fresh meal made with hands that are not afraid of work and the heart of a happy homemaker.

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Fifteen Ways to Save Money on Groceries in 2025

August 22, 2023

Are you trying to stay on a grocery budget but failing every month?

I think we’ve all been in that boat, especially in recent months. I am definitely no expert but I have been able to come up with a few ways that keep our budget happy while still feeding my family quality meals. I’d love to hear if your ideas in the comments! Let’s help each other out!

*This post contains affiliate links.

Ways to Save Money Using Coupons

Using coupons are a great way to save money on groceries, but only if you are doing it correctly. Here are a couple examples of using coupons in the wrong way…

How NOT to use coupons

Using coupons on things you do not need. Just because it is a good deal does not mean you actually need to buy all the things! If you find a great deal on a certain brand of toothpaste but you hate that toothpaste you have actually wasted money instead of saving.
Not understanding the terms and conditions of the coupon. We have all done it. You plan, clip, and even remember to bring the coupon with you. You are prepared to save LOTS of money! Then you get your receipt back. Turns out that coupon you thought was going to save you the dollars had “special terms” somewhere in all that fine-print writing!
Using coupons that sound like a great deal but it is all just a big marketing scam. Nothing is free. It is very important to know the prices (or at least a rough estimate) of the things you are buying to make sure you are getting the best deal. These companies know what they are doing when they offer “huge deals”, make sure you do your research!

All that being said, I still think coupons are great! Kroger, Food Lion, and other places in my area offer great discounts in the form of virtual coupons weekly. It is definitely worth the extra couple minutes I spend to save a few dollars here and there.

Another great way to save money using coupons is to stock up on things you know you will use when they are on sale. Always take into consideration your storage space, expiration dates, etc. but taking advantage of deals on products your family uses often is a great way to save money. Example: your local grocery store is having a great sale on toilet paper and you also have a coupon you can use to save even more money then now is the perfect time to stock the family up on tp!

Save Money by Making Your Own Cleaning Supplies

One way I save my family money on the grocery budget is making about ninety percent of our household cleaning supplies. All you need is vinegar, baking soda, and your favorite essential oils! With just these basic products you can create all-natural, junk free products.

For all-purpose cleaner mix 1/4 white vinegar to 3/4 water. You can add some essential oil for scent (my favorite is lemon!)

Make Your Own Laundry Detergent

Making your own laundry detergent saves big time! I make our laundry detergent by the five gallon bucket. For our little family of three, this recipe lasts us five-six months. You can check out that recipe here!

Thrive Market

Due to some health issues and personal preference, my husband and I eat a lot of organic, sugar free, and clean products. It can be hard to do this on a budget. A few years ago I discovered Thrive Market and it has totally changed our grocery game!

Thrive Market is a ship-to-your-door company that offers clean, organic grocery products and more! They offer exclusive deals weekly and shipping is free on orders of $49+. Get access to thousands of clean label products like pantry staples, cleaning supplies, and clean beauty items at affordable prices. Use my link to get $60 in FREE groceries on your first order! Click here to shop!

Make your own bread and baked goods from-scratch.

Learning to make your own bread and baked goods from-scratch will save you lots of money. It is also loads healthier!

I make all of our baked goods ranging from sandwich bread, rolls, and desserts. This sounds overwhelming if you have not done it but it is really quite simple- and so rewarding! Although you can make great things without it, sourdough is one of the easiest, cheapest ways to begin learning. It does not have to be complicated. You can learn how to make your own sourdough starter the easy way here.

Shop meat sales

Another great way to save money on groceries is to only purchase meats that are on sale. Look into what your local grocery stores are offering for the week and plan your meals around the meat deals. You may need to broaden your cooking skills for this but make it a fun challenge to try out some new things!

Plan your meals around the weekly deals.

This goes along with the previous tip, but planning your entire meals around what you can find on sale is so helpful when it comes to saving money on groceries. This is a great way to find new recipes your family loves!

Grow your own fruits and vegetables.

Learning to grow your own fruits and vegetables can save lots of money during the summer/fall months. Choosing things your family eats a lot of and are easy to grow also gives peace of mind that you are gettin the best quality. If it is your first time trying begin with plants that are easy to care for and that your family will eat the most of. (I recommend everyone start with a few tomato plants, peppers, or squash/zucchini.)

Find places locally that offer deals on nearly or slightly expired food.

This one may not be for everyone but there are stores near me that offer foods that are a close to the expiration date or just slightly past it for huge markdowns. You can find expensive, name-brand foods for much cheaper this way. Just know that you will need to eat these foods a little quicker than your other grocery items.

Sam’s or Costco membership

For larger families I am told that a Sam’s or Costco membership saves them a lot of money on the grocery bill. Personally, I am not at a place where it would benefit my family but if you have a lot of kiddos, or you are a sports family that goes through a lot of snacks they tell me it is totally worth it.

ALDI meat prices

If you have an ALDI near you- you need to be shopping there! In my area ALDI not only has great prices on produce, diapers, et they also have the BEST deals on meat (and the best quality!). A family pack of chicken breasts is around $1.99/lb. That is regular price! Ground beef is also much cheaper than other stores.

Grocery pickup

This little hack has saved us I do not even know how much money. When you order grocery pickup from places like Walmart, ALDI, Kroger, etc. you are removing the possibility of adding items to your cart that are unplanned for. We have all been in the store when we are hungry. Everything looks good! You get home and realize you have spent $200….on random food items that do not even make complete meals.

Ordering pick up reduces the unnecessary amount of groceries by a LOT. It also is a huge time saver! Mom of littles tip: schedule your pickups during nap time so babies can sleep through the errand running. Grab yourself a coffee. It is actually quite relaxing!

Chickens

I hesitated to add this one because the initial cost is somewhat high. However, I still think chickens are a great investment. You do not have to have a large space or fifty of them. Start with about five or six, this will be a relatively cheap feed bill and depending on the breed you could get up to 4-6 eggs daily.

Craigslist and different groups on Facebook are the best place to find chickens cheaply. Look for laying hens that are around one year old. As for housing them, to begin you only need a small area with a roof and a place for laying eggs.

I hope this has been helpful! I know not all the tips will apply to everyone but start with one step at a time and see if this can make a difference in your grocery budget. If this post was helpful would you consider hitting the like button? Thanks for being here!

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The Best Homemade Pancakes: Quick and Easy Recipe

August 15, 2023

These homemade pancakes are super fluffy, quick, and easy steps! Add in whatever mix-ins/toppings you prefer. This is sure to be your new go-to for a simple breakfast (or late-night snack!).

homemade pancakes for quick and easy breakfast

For those who have not been following along, I am currently twenty-six weeks pregnant with baby girl number two. Can I just say, pancakes have been MY LIFE lately! Last night at 10:30 I got an itch for some fluffy pancakes drenched in butter and syrup. I have never had a craving I could not ignore…until then! so yes, I made pancakes…at 10:30pm…and I’m not sorry!

I shared that story to say, this homemade pancake recipe is that simple. Whenever you need them (or want them!) you can whip up a batch in minutes.

My Favorite Homemade Pancake Recipe Add-ons

I have done just about every variety of these pancakes possible! That is why it is perfect for all kinds of random cravings. I have also used it for what I have on hand. Here are a few of my favorites…

Blueberry pancakes: Add 1/2 cup of fresh, washed blueberries to the recipe.
Apple Cinnamon pancakes: Mix 1/2 cup diced apples with 2 tbsp brown sugar and 2 tsp cinnamon. Add ingredients to original pancake recipe.
Strawberry Chocolate Chip pancakes: Make original pancakes. While still warm add chocolate chips and sliced strawberries. Top with whipped cream.
Chocolate chip pancakes: Add 1/2 cup chocolate chips to original recipe.

Tips for Using Add-ons in Homemade Pancakes

When using add-ons you may need to adjust a few things such as…

Cook-time

I have noticed that the bulkier add-ons, such as blueberries, sometimes make it harder to cook the batter evenly. The batter around the blueberries tends to be slower to cook. Add about a minute per side to the original recipe.

Amount of pancakes

You will end up with 2-3 more pancakes depending on what you add in. (Not a big deal in my opinion!)

Storing Homemade Pancakes

To store homemade pancake batter: Place batter in an airtight container. When ready to use remove from refrigerator . Add 1/4 cup hot water to batter. Cook as instructed in recipe. (The purpose of adding the water is to thin out the batter. After sitting in the refrigerator the batter tends to thicken a bit too much.)

To store pancakes: If no fruit add-ons were used, simply store in an airtight container or ziplock bag at room temperature for up to five days. If fruit was used, store in the refrigerator for up to four days.

Easy Fluffy Pancake Recipe

This pancake recipe makes from-scratch, super fluffy pancakes in quick and easy steps! Add in whatever mix-ins/toppings you prefer. This is sure to be your new go-to for a simple breakfast!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Appetizer, Breakfast, dinner, Main Course, Side Dish, Snack

Servings 6 medium size pancakes

Ingredients

3 tbsp melted butter
1 large egg
1 ½ cups milk
1 tbsp honey
1 tsp vanilla extract
3 tsp baking powder
1 tsp salt
1 ¾ cup all-purpose flour

Instructions

Combine melted butter, egg, milk, honey, and vanilla.
In a separate bowl mix, or one at a time add baking powder, salt, and flour.
OPTIONAL: Add other desired ingredients- fruit, chocolate chips, etc.
Heat up cast iron skillet or griddle on low heat. Melt butter on hot surface. (When butter starts to sizzle the surface is hot enough.)
Using a large spoon or ice cream scoop drop batter onto skillet.
Wait for batter to form bubbles. When the bubbles start to pop your pancake is ready to be flipped. (About 2-3 minutes). Flip Pancake. Cook addition 2-3 min. Remove from heat. Enjoy!

Keyword blueberry pancakes, breakfast, easy breakfast, easy pancakes, fluffy pancakes, pancake, pancakes, pancakes from-scratch, peach pancakes, quick pancakes, small batch pancakes, strawberry pancakes, sugar free pancakes

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Quick and Easy Triple Chocolate Brownies From Scratch

August 2, 2023

These from scratch triple chocolate brownies create the most gooey texture with a fudgy center and the perfect little crunch on top. The closest thing you will find to a store-bought thick mix! This dump and mix recipe can be made start to finish in just 30 minutes. Learn all about how to make them in this post…

Tips for How to Get a Better From Scratch Brownie…

Getting “perfect” brownie texture can be tricky. Most people have two completely opposite ideas of what the perfect brownie texture is- either cake-y and thick or gooey and fudge-y. This recipe follows the more fudge-like opinion of the perfect brownie. Here are a few tips to achieve a better from scratch brownie either way you like them…

For more fudge-like texture, add melted chocolate! Adding a melted chocolate bar to the brownie batter makes gives them that fudgy, melt-in-your-mouth texture. Dark chocolate is my favorite to add because it is does not make them overly sweet.
For thicker brownies, use a 9×9 pan instead of a 9×13. This will give you more brownies so if you are making for a crowd this would be best. However, for a nice thick brownie with a fudgy center, and a slightly crunchy top, 9×9 is the only way to go!
If you prefer fluffy, cake-like brownies add 1/4 cup more flour, 2 tsp less butter, and 1 extra tsp of baking powder.
For more chocolatey brownies, add chocolate chips. Add them to the batter, or the top, or both!

Want to make from scratch recipes with ingredients you can trust? Thrive Market is my one stop grocery store for all my organic, clean label pantry staples! They have thousands of products to choose from and hundred of trusted brands so you never have to question what is actually in your food. No chemicals, no preservatives, dyes, or junk! Use my link and get a free gift up to $60 when you sign up today.
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Cookware You Need for Better Brownies

While you can make brownies in just about any kind of cookware the results will vary depending on the type and size you use. I personally prefer to use glass pans because they do not leach any unwanted chemicals into my baked goods. Certain brands of ceramic (or ceramic coated cast iron) are also very trustworthy options I use. These also look better than the metal or tin pans and they last for generations!

Let’s talk about size for just a moment. I have previously mentioned that you can customize this recipe to your own preferences and liking. To do this you will need to select a size option for what best suits your tastebuds! Here is what I mean…

9×13 pan. The standard 9×13 pan makes a great batch of brownies and is best for a more cake-y texture. A 9×13 pan will also give you more brownies (about 12 total) which should be considered if they are being made for a large gathering, party, or big family.

9×9 pan. A 9×9 pan is going to give you those thick, fudge-y brownies. While it gives you a bit less in count it makes up for it in thickness. The 9×9 pan will give you about 9 brownies and is best for smaller batches. If you prefer fudge brownies and you want a larger quantity you can always double the recipe!

How to Customize this Triple Chocolate Brownie Recipe

This brownie recipe is for triple chocolate brownies but again, we are all about having it your way in this blog post! So maybe you prefer less richness and chocolate. That is perfectly customizable! Here’s how….

Basic brownies: Do not add melted chocolate or chocolate chips into the batter. Simply use the cocoa powder in the recipe to give you a lighter chocolatey taste.
For double chocolate brownies: Add the melted chocolate into the batter before baking (as instructed in the recipe) but do not add the chocolate chips. This will give you a sweet, double chocolate brownie.
For triple chocolate brownies: Add chocolate chips to the brownie mix before baking. You can also gently press extra chips in but do not mix them into the batter. This gives a very aesthetic look and great flavor. Now you have triple chocolate brownies!

Ingredients

Here is a list of everything you need to make these amazing triple chocolate brownies…

1/2 cup melted butter
1 cup sugar
2 tbsp brown sugar
3 tbsp cocoa powder
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 1/2 cup all-purpose flour
1 cup semi-sweet or milk chocolate chips

Ingredients for Chocolate Fudge

1 tbsp butter
4 oz semi-sweet bakers chocolate bar or chocolate chips

If you need any help with this brownie recipe I would love to answer your questions in the comments!

Want more from scratch recipes? Make sure you sign up to join our email list so you never miss a post!

Triple Chocolate Brownies Recipe

Fudgy, and delicious brownies with plenty of chocolate to satisfy your sweet tooth!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert, Snack

Servings 9 brownies

Equipment

9×9 glass or ceramic pan

Ingredients

1/2 cup melted butter
1 cup sugar
2 tbsp brown sugar
3 tbsp cocoa powder
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 1/2 cup all-purpose flour
1 cup semi-sweet or milk chocolate chips

Chocolate Fudge

1 tbsp butter
4 oz semi-sweet bakers chocolate bar or chocolate chips

Instructions

Preheat oven to 350℉
Cream melted butter, sugar, brown sugar, and cocoa powder together.
On medium-low heat melt 1 tbsp. butter then add 4 oz bakers chocolate bar (broken into pieces) or chocolate chips. Stir continuously until melted. Add to butter/sugar mixture.
Beat in two eggs and vanilla extract.
In a separate bowl, combine baking powder, salt, and flour. Slowly add flour mixture to other ingredients and mix until well combined.
Add chocolate chips if desired.
Place brownie batter in a greased 9×9 pan (for thick and fudgy brownies) or a 9×13 (for larger amounts, slightly thinner brownies).
OPTIONAL: Gently press more chocolate chips on top.
Bake for 20-25 minutes.

Keyword brownie recipe, brownies, brownies from scratch, chocolatey brownies, dessert recipe, easy brownie recipe, easy brownies, easy dessert, fudgy brownies, gooey brownies, thick brownies

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The BEST Sourdough Apple Cinnamon Muffins: Healthy and Easy Recipe

July 21, 2023

These sourdough apple cinnamon muffins are the perfect cross between healthy and delicious! They are made with honey instead of sugar, and the sourdough component brings a whole other level of health benefits. They have it all- moist, simple to make, and clean ingredients!

Sourdough Starter

“but I don’t do sourdough…”

You can! Did you know that by taking only about five minutes out of your day for seven days you can have a thriving starter that can be used to make amazing recipes like this and so much more?

It is definitely possible! and sooo easy.

You can read all about how in this blog post.

Fermenting Sourdough Apple Cinnamon Muffins

The fermentation step is completely optimal. However, fermentation has several benefits for these sourdough apple cinnamon muffins that you may want to consider!

Fermentation helps break down the gluten for easier digestion. The fermentation process allows the gluten in the muffins to break down. This shortcuts the process of your body having to do all the work of breaking things down on its own. In fact, many people who have a gluten sensitivity intolerance find that they can eat sourdough because of the process of fermentation!
The probiotic content multiplies. When you allow the muffin batter to ferment the already exponential probiotic content increases even more! These probiotics are amazing for your gut health.
Light, airy muffins. Allowing the dough to ferment also creates those delicious sourdough bubbles that make sourdough everything it is!

To add the fermentation step to this sourdough apple cinnamon muffin recipe simply allow the batter to rest on the counter or in the refrigerator for up to twelve hours and as little as four. A great way to do this is to make the batter before bed and allow the fermenting to take place while you are sleeping. This way no time is lost in the fermenting process and you still receive all the benefits!

Have you heard of my friends over at Earthley Wellness? They are dedicated to providing 100% natural products for the whole family! They have everything you need from hormone support, vitamins and mineral supplements, herbal remedies for colds, fevers, headaches, and so much more. I have been using their products in our home for nearly a year now and we love them! Go check them out and save 10% when you use my link below and the code LITTLEWIFE10 at checkout!
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Making Your Sourdough Apple Cinnamon Muffins with Only Natural Sugar

This muffin recipe is designed specifically to be made with only natural sugar. For health reasons we bake, cook, and use mostly only natural forms of sugar such as honey, maple syrups, etc. Organic cane sugar is the only exception on our from scratch kitchen.

We have found that the way to achieve the best results is to mix up the forms of natural sugar into recipes. For example, mixing honey and maple syrup gives a very “sugar” like taste that you are used to in processed things we often eat today. Experimenting with all the different forms in different recipes can be so fun and help you find what is just right for the recipe you are trying to convert to a “natural sugar” recipe.

Switching to only natural sugar does not have to be boring! Things do not have to taste bland and your good choices do not have to leave your taste buds dissatisfied. Try this recipe and see if I am wrong!

Get this recipe for Sourdough Blueberry Muffins also made with only natural sugar!

Sourdough Apple Cinnamon Muffin Ingredients

The ingredients for sourdough apple cinnamon muffins are simple and inexpensive. I highly recommend purchasing organic ingredients from Thrive Market! They are my one stop shop for affordable, natural ingredient groceries that I use for baking, snacking, toxin free cleaning, and more!

Click here and use my link to get $60 in FREE groceries!

sourdough starter- active or discard starter may be used for this recipe.
warm water
butter
honey
eggs
vanilla extract
baking powder
salt
cinnamon
unbleached all-purpose flour- bleached can be used with similar results but you will never find me recommending it.
apples- recipe calls for two, however you can adjust this to taste. Use one less for a bread-like muffin with fewer apple chunks or one more apple to make it more fruity.

Apple Cinnamon Muffin Storage

One of my favorite things about this recipe is the fact that they can be made and frozen for a quick snack later! Muffins can be stored in the freezer for up to three months. Simple take out, thaw and heat if desired. You can also store the muffins in an airtight container for up to five days at room temperature or seven days in the refrigerator.

Let me know what you think about this recipe in the comments! If you have any questions I am always happy to answer. I hope you enjoy this recipe- don’t forget to share! Don’t forget to join the email list so you never miss a post.

Sourdough Apple Cinnamon Muffins

Delicious muffins sweetened with honey and made with sourdough starter!

Course Breakfast, Dessert, Snack

Keyword apple cinnamon muffins, dessert, easy dessert, easy muffins, easy recipes, easy sourdough, muffins, sourdough baking, sourdough muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings 16 muffins

Ingredients

1/2 cup sourdough starter (can be active or discard)
1/2 cup warm water
1 cup butter softened
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups all-purpose flour
2 large apples peeled and diced

Topping (optional-sugar free)

1 cup oats
3 tbsp honey

Topping (optional-non sugar free)

1/4 cup organic cane sugar (for sprinkling)

Instructions

Preheat oven to 350℉
Combine sourdough starter and warm water while you soften butter.
Mix starter/water mixture, butter, honey, eggs, and vanilla until well combined.
In a separate container mix baking powder, salt, cinnamon, and all-purpose flour.
Slowly add flour mixture to wet ingredients until everything has been mixed together. (If using a stand mixer you can just dump all the flour mixture in at once.)
Add in diced apples last.
Scoop muffin batter into a muffin pan (I like to use liners for easy clean up but if your pan is properly greased it is not necessary). Fill nearly to the top.
If you desire to top the muffins with sprinkle topping mixture of your choice on the the muffin batter.
Sugar Free Topping: mix oats and honey together with a fork, then top before baking.
Bake on 350℉ for 15-20 minutes or until a toothpick inserted in the center comes out clean.

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The Best Honey Sourdough Hamburger Buns Recipe

July 18, 2023

These honey sourdough hamburger buns are so soft and sweet! They are great for hamburgers, bbq sandwiches, and all the things. Plus they are so easy to make!

Want to Learn How to Make a Sourdough Starter?

You somehow made it to this page but you don’t sourdough? If you want to learn how to make your own sourdough starter I have a blog post all about this. By taking just five minutes a day for seven days you can have a thriving, forever sourdough starter. I have curated my instructions to be easy to understand and completely uncomplicated. If you are interested you can check out that blog post here.

Shaping Sourdough Hamburger Buns

The only minor tricky thing about this recipe is getting the perfect shape on your buns. (If you mess up don’t worry, they still taste delicious!)

The best way to get a good shape on these buns is to roll them into a ball and smash it down with your palm. This sounds simple and it is. However, sometimes during the rising process things can go a little sideways. You can fix this by simply making them flatter then you think they should be when shaping.

Press firmly with the palm of your hand until the buns are around 1/2-3/4 inch thick. This will seem almost “too flat” but as they rise they should be just right.

Storing Sourdough Hamburger Buns

Hamburger buns are best stored in a ziplock bag or airtight container. They are good for up to seven days at room temperature but are freshest up to day four. They can also be frozen and kept up to four months. To thaw, pull them out and place on a paper towel lined plate. This will help absorb the moisture as the buns defrost.

Sourdough Honey Hamburger Buns

Fluffy and sweet buns that are perfect for hamburgers, sandwiches, and more!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Servings 10 buns

Ingredients

1/2 cup active, bubbly starter
1 cup warm water
2 tbsp melted butter
1/3 cup honey
1 1/2 tsp salt
1 egg
3-3 1/2 cups all-purpose flour

Instructions

Combine water and starter and let dissolve about two minutes.
Add butter, honey, salt, and egg. Mix in stand mixer or by hand.
Add two cups of flour. Mix until well incorporated (use a dough hook if you are using a stand mixer). Add flour half a cup at a time until you have added three cups. If the dough is still too wet or not leaving the sides of stand mixer bowl, add flour 1/4 a cup at a time until the dough is stiff.
Knead dough by hand or in mixer until smooth.
Ferment overnight or about 8-10 hours in the refrigerator.
Remove from refrigerator and allow to come down to room temperature. Divide dough into 10 equal parts then shape into buns. (Read post for more information on how to shape.)
Let the buns rise in a warm place until doubled.
Bake on 350 degrees for 12-15 minutes or until buns brown on top.

Keyword bread, buns, easy sourdough, honey bun, sourdough, sourdough buns, sweet bun

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