Little Wife in the Woods

Recipe for Sourdough Pull-Apart Cheese and Herb Garlic Bread

I think we have all had those loaves that did not turn out quite right but taste great regardless. Flat loaves, misshapen, etc. This bread is perfect for turning these mishaps into masterpieces!

The idea stemmed from a flat loaf that was over-proofed but tasted great. I have been working on implementing more zero-waste strategies into our home, beginning with the kitchen. It is amazing how much food you realize your family is wasting when you start to pay attention!

Of course you could use a perfectly good loaf of sourdough to make this recipe as well! It would make a great party snack/appetizer- great for sharing!

Shop Amazon for the top Sourdough Bread Baking Supplies You Need to get started!

Baking Sourdough Artisan Bread

This recipe requires a loaf of artisan bread- preferably sourdough, of course!

If you need a recipe click here for a relatively quick and easy recipe.

Baking artisan sourdough can be a true outlet of creativity! The process is slow, which to some might seem overwhelming but I promise the more you do it the more efficient your processes will become. Here are a few things to note when baking a loaf of artisan sourdough bread…

  • Timelines are flexible! Do not get too stunned by the amount of hours it takes to make a loaf. Sure, it takes longer to make than quick rise yeast breads. However, the total amount of time that you are actually working to make the bread is quite small. The rise times, rest times, and fermentation times can all be adjusted to fit your needs while also still achieving delicious bread!
  • It is more about feeling than measurements. Measurements are almost always relative when it comes to sourdough. We all live in different climates, keep our homes set to different temperatures, and experience different shifts in our environments. Keeping this in mind when you are working with sourdough will eliminate a lot of frustration.
  • If you fail, try again! The first several loaves a beginner makes are usually not that pretty magazine cover loaf that we are all hoping to achieve. Practice makes perfect! Try it again. Trouble-shoot and adjust!

Recipe Ideas for Sourdough “Fails”

Let’s be honest- the only real “fail” is one that tastes HORRIBLE! Anything short of that is a win. Flat loaves happen, even to experience sourdough makers. Sometimes things just flop and that is okay!

In regard to the flop that brought me this awesome recipe I decided to compile a list here for different things you can do with a sourdough fail. I would love to hear your ideas too! Drop one (or a few) in the comments!

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  • Garlic bread
  • Pizza crust (a very flat loaf cut in half would equal two pizzas)
  • Croutons
  • Bread crumbs
  • Soup bowls
  • French toast
  • Cinnamon Toast bites

If you give one of these a try I would love to know how it went!

Earthley

Sourdough Pull Apart Cheese and Herb Garlic Bread

Delicious sourdough bread stuffed with cheese, garlic, and herbs! Easy to make with an existing loaf or from-scratch with a fresh loaf of sourdough bread. This recipe is a great shareable treat as an appetizer or party snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, bread, Side Dish, Snack
Servings 8 servings

Ingredients
  

  • 1 loaf artisan sourdough bread (see post for a link to my recipe)
  • 1 cup grated cheese of choice (I mixed pepper jack and gouda for the loaf pictured)
  • 1/2 cup melted butter
  • 1 1/2 tsp garlic salt
  • 2 tsp rosemary (or herbs of choice)

Instructions
 

  • Begin by cutting the surface of your sourdough bread in 1 inch rows vertically and horizontally (as pictured) but do not cut all the way through the bottom.
  • Melt butter and mix in garlic and herbs of choice.
  • Pour melted butter and herbs over the loaf. Pull bread apart in sections to get deep into the cracks.
  • Stuff cheese into the slices. (I found it easiest to go row by row.)
  • Bake on 350℉ for about 10 minutes or until cheese is melted.
Keyword artisan sourdough, cheese bread, cheesy sourdough bread, easy sourdough bread, garlic and herb bread, garlic bread, simple sourdough, soft sourdough bread, sourdough garlic bread, sourdough herb bread

I would love to know what you think of this recipe! Please let me know in the comments. You can also save this recipe on Pinterest so it is easy to find!

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Caramel Chocolate Chip Cookie Bar Recipe

These caramel chocolate chip bars are so delicious, quick, and easy! Perfect for throwing together in a flash. Soft, gooey, and chewy- what’s not to love!

Caramel Chocolate Chip Cookie Bars

Soft, chewy, gooey chocolate chip cookie bars with delicious caramel swirl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 16 bars

Ingredients
  

  • 2 sticks butter softened
  • 1 1/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 3 cups flour
  • 1 cup chocolate chips
  • 1 cup caramel topping

Instructions
 

  • In a large bowl cream butter, sugar, brown sugar, eggs, and vanilla.
  • Add flour, salt, and baking soda.
  • Add chocolate chips.
  • Pre-heat oven to 350℉. Place dough in a greased 9×13 casserole dish.
  • For the caramel swirl you want to place random spoonfuls of caramel sauce (I used ice cream topping for mine!) in the cookie dough. Take a knife and gently swirl it around until the caramel has been incorporated into the dough.
  • Bake on 350℉ for 25-30 minutes. The center will be very gooey due to the caramel!

Notes

*Wait thirty minutes to one hour to cut the bars for best results! 
Keyword caramel chocolate chip cookies, caramel cookie bars, caramel cookies, chocolate chip bars, cookie bars, easy cookies, easy dessert

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Living in Overwhelming Exasperation

*Written by Katie Ledbetter

When my youngest was born my oldest was a few weeks shy of 8 years old. That’s not significant in any way unless you factor the other four children in between. That’s right they were 7, 6, 5, 3, 1, and newborn. I had two I was homeschooling and I was also my husband’s secretary at the time. He was in his seventh year of pastoring the church and he was almost 29 years old.  You can do the math on the one. Life was hectic. 

I didn’t the have the luxury of family living close by or going to church with us. I did have some amazing church family that did step in but all in all I was raising my babies and doing life alone most of the time.  I don’t mean my husband wasn’t around or was unhelpful. It just wasn’t his role to nurse a newborn while changing an 18 month old, wrangling a 3 year old who loved to write on walls, watching ever new trick my 5 year old wanted me to watch, while doing Phonics with my first and second graders and encouraging them to become self-sufficient while discouraging then from mothering my babies.  Did I mention we homeschooled at the church? This meant daily cleaning the church, going to the gym to try to condition my stretched out, worn out body, returning home to make supper, clean my house, keep up laundry, bathe children, remember if I had taken a shower this week, and somehow keep a great relationship with my husband. 

This makes me laugh to read because honestly it never felt like a lot at the time, but now, I have no idea outside of the grace of God how I functioned. I was 100 miles an hour all day every day. And, I loved it!!! Yes, I had my times when I looked at my husband and said, “If you don’t get me a hotel room alone for a night I’m gonna fall apart!” He thankfully did and that’s probably why I’m still kicking, but mostly I’m only here as a testament that God will give you the grace, strength, and joy to serve Him by serving your family. He will give you what you need when you need it. You’ll look back, like I am now, in awe of Him!!! 

Momma, these hard days where you fall in bed at 2 am just because you wanted to take a bath alone or finish the laundry won’t last forever. The baby stage changes to toddler and toddler to school age before you turn around. Soon you’ll look and your first child to get married will be walking down the aisle. Then they give you grandchildren and you see them in the overwhelming chaos that is the life they are now creating and you’ll know how to help in ways that come so easy and yet leave you so worn out you’ll look at your own daughter with new admiration. You’ll look back on your own life and simply praise The Lord for His goodness. 

Earthley

So, when the days come and you think you can’t handle one more thing, stop all you’re doing and load up those babies and go to the park. Go to McDonald’s if it’s raining and get ice cream. If you can’t afford that or don’t have a car, make a tent in the living room or have a picnic in the yard. While you’re stopping the chaos to enjoy your life remember this life is so short and today is the day God gave you!! Yes, it’s overwhelming and yes, it’s exasperating at times, but it’s also worth celebrating. 

Everyone gets overwhelmed and there are times we just have to accept that what really matters is not a clean house or a perfect homeschool day. It’s not making sure the children are picture ready or the business we’ve created is caught up.  It’s simply being thankful we’ve been blessed with this life at all. Don’t forget in the overwhelming exasperation to simply tell God, “Thank you, Lord!!! You’ve been good to me!” 

Psalm 127:1-5 KJV
Except the LORD build the house, they labour in vain that build it: except the LORD keep the city, the watchman waketh but in vain. [2] It is vain for you to rise up early, to sit up late, to eat the bread of sorrows: for so he giveth his beloved sleep. [3] Lo, children are an heritage of the LORD: and the fruit of the womb is his reward. [4] As arrows are in the hand of a mighty man; so are children of the youth. [5] Happy is the man that hath his quiver full of them: they shall not be ashamed, but they shall speak with the enemies in the gate. 

Lamentations 3:21-24 KJV
This I recall to my mind, therefore have I hope. [22] It is of the LORD’S mercies that we are not consumed, because his compassions fail not. [23] They are new every morning: great is thy faithfulness. [24] The LORD is my portion, saith my soul; therefore will I hope in him.

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Blueberry Cream Cheese Sweet Rolls Made with Only Natural Sugar

*This post contains affiliate links.

These sweet rolls are so soft, delicious and made with ONLY NATURAL SUGAR! So delicious even your diet will be impressed!

Why Only Natural Sugar?

If you are new here you may be thinking- why only natural sugar?

Long story short, my husband was diagnosed with ulcerative colitis in his early twenties. He put on a very powerful medication with some scary side effects. While the meds helped they did not completely dissolve symptoms and because the side effects were quite dangerous he decided to come off all medication. He listened to his body to figure out what causes his flare ups and now controls his UC completely by diet.

**disclaimer: I am in no way suggesting you should ditch your meds if you have UC or a similar illness. Please use discretion if you are considering alternatives to conventional medicine.

The one thing that will cause a flare up faster than anything is ANY form of processed sugar. Because of this I am making it my mission to provide him and others in a similar situation with amazing, healthy alternatives to processed sugar and nasty tasting sweeteners. If you know someone who would benefit from this kind of content please share the blog post with them!

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Preferred Alternatives to Processed Sugar

The fake stuff just does not cut it. Am I right or am I right? Not to mention the scary things we have all heard/read about aspartame, sucralose, and the like!

My most preferred natural sugar is honey. The more local the better. You just can not beat the health advantages, or the taste! We use honey to sweeten basically anything my husband eats- his coffee, bread, desserts.

Besides honey another growing favorite in our home is quickly becoming monk fruit sweetener. I have recently been experimenting with monk fruit in dessert recipes as well as monk fruit/honey combinations. The flavor is a bit strong so I prefer to use a bit less than a 1:1 ratio. (Click here for a link to our favorite brand.)

Organic cane sugar is another option in our home but we use it sparingly because it does seem to cause issues if used too often. Maple syrup is also quickly becoming a favorite for baked goods like cookies (great substitute for brown sugar), sweet breads, and more! My favorite brand comes form Thrive Market, a company that is dedicated to providing healthy, organic options at great prices! Use my link and get 40% off your first order. (Click Here!)

My advice would be to experiment with all forms of natural sugar depending on WHY you are avoiding sugar. If it is due to diabetes it is probably best to avoid cane sugar. If you are avoiding due to another health issue, try one form at a time and monitor results. (Moderation is key!). If you are avoiding sugar as a preference or diet all three forms are completely safe and healthy options!

Blueberry Cream Cheese Sweet Rolls

A soft, delicious roll filled with blueberries, cream cheese, and honey.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert, Snack
Servings 9 Rolls

Ingredients
  

  • 1 cup warm water or milk
  • 1 tbsp active dry yeast
  • 2 eggs
  • 3/4 cup honey
  • 1 stick butter grated or cubed very small
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Filling

  • 1 cup blueberries
  • 4 oz no sugar added cream cheese
  • 1/2 cup honey or monk fruit sweetener

Instructions
 

  • Dissolve yeast in warm water.
  • Add eggs and honey to yeast mixture.
  • Grate or cube butter.
  • Combine flour, baking powder, and salt. Add four cups to yeast mixture. Add 1/4 cup at a time until you have a slightly sticky dough (dough should somewhat stick to hands but not to the sides of the bowl).
  • Roll the dough out to 1/4 inch on a flour surface. Add clumps of grated or cubed butter and gently press it into the dough with your hands. Fold the dough in half (the buttery part should be on the inside, floury part should be on the outside of your fold). Roll out again. Add more clumps of grated butter to the surface and press in until smooth. Fold again. Repeat this process until butter is gone.
  • Fold dough into thirds and shape into a ball. Allow to rise in a warm place until doubled. (About 30 minutes to an hour.)
  • While dough is rising cut cream cheese into cubes.
  • Combine honey (or monk fruit sweetener), cream cheese, and blueberries.
  • After dough has risen, punch down, and roll out onto a flat, floured surface. (You will want lots of flour to keep from sticking.) Dough should be around 1/4-1/2 in thickness. You want a nice rectangle as even on all sides as possible (for uniform size rolls).
  • Top the dough with the filling.
  • Using a knife or pizza cutter cut strips horizontally across your rectangle.
  • Roll strips and add them to a greased 9×13 pan.
  • Allow rolls to rise until doubled (around one hour).
  • Bake on 350℉ for 20-30 minutes.
Keyword blueberry roll, dessert roll, easy dessert, natural sugar, sugar free dessert, sweet roll
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Homemade Pizza Crust Recipe and Tips for a Better Tasting Crust

Homemade Pizza Crust Recipe and Tips for a Better Tasting Crust

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How to Combat Loneliness in Early Motherhood

*Written by Katie Ledbetter

Two months after my oldest daughter, Tori, was born we packed up a moving truck and headed to Henderson, North Carolina. I was leaving the Bible College we had attended for three years, the church we had joined almost two years before after we were married, and all the friendships built in that stage of life. In college I was only three and a half hours from my family; where we were moving would be 11 hours away. We were so excited, but the excitement of the new quickly faded into the loneliness of early, isolated motherhood. I didn’t have a vehicle of my own, this was before cell phones had become a real thing, and long distance was pricey. The church was small and the situation out of balance and not what we expected at all as we arrived and found that the church people had no idea the pastor had even invited us to come serve with him at all. 

Two months after my oldest daughter, Tori, was born we packed up a moving truck and headed to Henderson, North Carolina. I was leaving the Bible College we had attended for three years, the church we had joined almost two years before after we were married, and all the friendships built in that stage of life. In college I was only three and a half hours from my family; where we were moving would be 11 hours away. We were so excited, but the excitement of the new quickly faded into the loneliness of early, isolated motherhood. I didn’t have a vehicle of my own, this was before cell phones had become a real thing, and long distance was pricey. The church was small and the situation out of balance and not what we expected at all as we arrived and found that the church people had no idea the pastor had even invited us to come serve with him at all. 

I was still a new mom and trying hard to find my way and figure it all out. I was nursing and she was stubborn. Though she did seem to grow out of the red headed temper, she was most definitely born with one. We were learning together how to be mother and daughter and how to be what God made us to be in these rolls. I loved my husband but he wasn’t a woman and couldn’t understand all i was going through. I had been saved less than a year at this time. We had moved from Ohio and moving to the south brought a whole new aspect of life I had never before knew existed. This church didn’t have and didn’t want a nursery. This meant I had no break to even get my soul fed and I had never been trained what to do with a baby in church. My husband did get to sit with me those first few months most services, but he couldn’t feed her, and I couldn’t pump, so most services were spent sitting in a Sunday School room not hearing well, if able to hear at all. 

My entire existence was centered around this small person and her daddy and I loved it!

I loved every minute and yet I was so lonely. My heart was aching. How do you ask for help when you don’t even know what you need? You don’t. I didn’t feel like I was suffering enough to complain, after all we were doing God’s work and I didn’t want to be the weak link in my husband’s ministry. But, I was starving for godly, female fellowship. The few ladies in the church had no idea. I was a Yankee and they were doing their best by me. I was a stranger and so were they. They had no idea why we were even there and we had been instructed by the pastor not to tell them. That makes getting close to people impossible. As I said, I didn’t even know what questions to ask, or if it was even okay to ask church people when we were supposed to be ministering to them. I longed for the days when my mother, sisters, mother-in-law, and grandmother called me. I didn’t tell them how lonely I was. I didn’t tell anyone but I cried every time I hung up the phone. 

I cried alone. I didn’t want Jeff to know. I didn’t want my precious baby to feel the hurt. I didn’t want to be a burden and most of all I didn’t want God to think I wasn’t thankful. So, I suffered and grieved alone, longing for something, but I didn’t really even know what. No other preacher’s wife reached out and I had no idea if I could reach out to them. I didn’t want to be a bother to anyone. 

I could tell you a hundred more stories about loneliness in motherhood, loneliness in ministry, loneliness in general. I’m hear to assure you loneliness is normal. That’s right!!! It’s 100% normal. You carried each baby inside of you for nine months and no one on the outside even really knew what you were going through. Whether you nurse, can’t nurse, or chose to bottle feed every avenue comes with a learning curve and you feel as if you are all alone in it. If you have one child or you have six you are their entire world and at times that just feels draining and you long for adult interaction. And, not just any interaction, but the interaction of a dear friend who understands and doesn’t want anything from you. Not everyone has that, in fact, most women don’t. So where’s the hope? Where’s the encouragement? It’s exactly where you think it is.

It’s found in The Lord and in His Word. 

Hebrews 13:5 KJV
Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee. 

He will not leave you in this time. He will not forsake you. I wish that we had more women willing to step up for each other but sadly we don’t, so my advice to you is to become one. You may never have the friend you need but you can become the friend someone else needs. Through you unity can be built in your friendships and in your church. 

Proverbs 18:24 KJV
A man that hath friends must shew himself friendly: and there is a friend that sticketh closer than a brother. 

If you do not want to be lonely invite people into your world, however messy it may be right now. Bring them into your life with the sole purpose of encouraging them, but you must set boundaries. This can’t become a vent session of all your negativities or your loneliness will just grow. Invite a younger woman and an older, godly woman to lunch. Be ready to sympathize with the younger and learn from the elder. Will you feel less lonely? Maybe not, but the purpose is to be willing to give not to gain. I know in this stage of life you have very little to give at all but I found God’s Word to be true. If you strive to please The Lord He will fill the need. 

Acts 20:35 KJV
I have shewed you all things, how that so labouring ye ought to support the weak, and to remember the words of the Lord Jesus, how he said, It is more blessed to give than to receive. 

If your loneliness is more than loneliness. If it’s hormonal and you feel lost and like ending it all please get medical help. Don’t wait. Feeling alone because you’re a new mom is normal. Feeling like hurting yourself, your baby, your other children, your spouse, or anyone else is not normal, it is medical. You may be a bit off balance from what your body lost in pregnancy, delivery, and nursing. Get help! There is nothing wrong with asking for help. Most of the time you just need a boost for a short time and then you’ll be back to your old self again. The brain is an organ it needs help and healing sometimes just like the rest of the body does. 

For those of your who are just in the adjustment stage of life I promise it gets easier. One day you’ll be able to listen to a whole sermon in church. One day you’ll be able to even take notes again. It may not be today and if you ever need to talk about it please go to a godly woman and not someone who will handicap you. Grumbling is what kept Israel handicapped in the wilderness. Find you a good aged woman who loves The Lord, who loves her husband and children, who loves the church, and loves to pray. You need someone you know will pray for you. It’s going to be okay! The Lord understands! 

Psalm 147:5 KJV
Great is our Lord, and of great power: his understanding is infinite. 

Embrace the loneliness and make it your friend. You’ll never get this time back again and if you spend all your time looking for a way out you’ll never be able to realize that God wanted to meet you in this place. You have an opportunity that so many miss. You have a place inside right now that no human can fill. Let God have His place in your lonely.

[jetpack-related-posts]

The Most Simple Artisan Sourdough Bread Recipe for Beginners

If you are looking for a very basic, simple sourdough bread recipe that anyone can make- you have found it! This is a no-knead recipe with a very flexible time table. If you know sourdough, you know this is a huge WIN!

If you are new to sourdough and want learn how to make, care for, and maintain your starter go check out this blog post with a recipe and easy to follow instructions!

Here are a few things you need to know before trying this recipe!

The Process & Flexible Time Table

While making this delicious, no-knead dough is quite the process, the time table is extremely flexible! Here is a quick guide to the main process and how flexible you can be with your time table…

  • Step One: Feeding your starter. You want to start with a completely active starter so you will want your starter to be fed and fully risen before you begin. Flexibility aspect: while peak rise is the best way to start this recipe, you can use starter that has not completely hit peak rise or that is on the other side of its peak.
  • Step Two: Mixing ingredients and one hour rise. Next you will mix all the ingredients, shape your loaf, then shoot for one hour rise. Flexibility aspect: one hour is a loose term. Less or more is completely adequate. (This bread ain’t picky!)
  • Step Three: Fermentation/Refrigeration. After some rise time, your dough will need to ferment in the refrigerator for several hours. This allows all that good bacteria to really be effective in your loaf! The standard time is 8-12 hours of refrigerator fermentation. Flexibility aspect: I have done as little as five hours and as much as 18. My results in taste and quality were not significant.
  • Step Four: Stretch and Folds. We will go over this process in more detail in a moment but you want to shoot for about six stretch and fold sessions. One every thirty minutes. Flexibility aspect: as long as you get 3-4 rounds of stretch and folds every 15-20 minutes you will receive similar results, just a bit less airy and light. If you allow to rest more than 30 minutes you also need not worry.
  • Step Five: Baking. The process for baking is very simple- 15 minutes baking with the lid on with and additional 10-15 minutes lid off.

Earthley

What are Stretch and Folds?

Stretch and fold is a term used for the process of allowing the gluten to break down in your sourdough while also making your bread light and airy. Stretch and folds are necessary in most sourdough bread that requires no kneading or is called an “artisan” loaf.

Your dough will be relatively wet, or sticky after mixing. This is exactly what you want. After fermentation you will notice it is a bit more firm but able to be stretched a good bit and maybe still slightly sticky. If you find it is sticking to your hands a lot you may want to try working with wet hands or lightly dusting your hands with some flour.

Here is the process of stretching and folding further explained…

  • Pretend your ball of dough is a square. Start on the end that is farthest away from you. You will pull this end of your “square” UP, slightly stretch it OUT in a Y shape, then over the dough towards the side of the square that is closest to you.
  • Rotate the bowl a quarter turn and repeat the process. Up, out, over.
  • Rotate once more a quarter turn, taking the dough from underneath then up, out, over.
  • Rotate one more time a quarter turn, then stretch up, out, over.
  • Cover your bowl with a slightly damp tea towel. Let rest 30 minutes (flexible). Repeat the process as many times as the recipe directs.

Have you heard of Earthly Wellness? 
Earthly is a company dedicated to providing only natural, herbal wellness products and supplements for the entire family! One of my favorite things about Earthly is that I can trust them with important things like my hormone and gut health. They have everything you need to start your non-toxic, chemical free journey to wellness! Go check them out at the link below and use code CHOOSENATURAL to enjoy 10% off your first purchase.

Click Here to Shop!

Thank you so much for taking the time to check out this recipe! If you have any questions I would love to answer them in the comments! Be sure to save this recipe to Pinterest for easy finding later and share on social media.

You can find me over @littlewifeinthewoods on Instagram where I share tons of content on troubleshooting, techniques, and how to maintain your starter!

Artisan Sourdough Loaf

A simple, no knead sourdough bread recipe designed for beginners!
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Course Appetizer, bread, Side Dish
Servings 1 loaf

Equipment

  • 1 Dutch Oven For best results! You can, however, use a loaf pan as well.

Ingredients
  

  • 3/4-1 cup sourdough starter
  • 3/4 cup warm water NOT hot
  • 2 tsp honey optional
  • 1 1/2 -2 tsp baking powder optional, for extra softness
  • 2-3 cups all-purpose flour
  • 1 tbsp salt (added after fermentation)

Instructions
 

  • Begin by combining fully active, bubbly starter with warm water and allow to sit about 15 minutes. Mix until well dissolved.
  • Add honey and baking powder if desired.
  • Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
  • On a floured surface, gently press dough into a rectangular shape, then fold into thirds, then flip it over and gently shape into a ball.
  • Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for at least 5 hours (8-12 hours is best- see step three of the "Process and Flexibility" portion of blog post).
  • After fermentation remove dough from the refrigerator. Add salt in with your hands. You may allow the dough to come back to room temp before working or go ahead and begin your stretch and fold process.
  • To stretch and fold you will simple pull one end of the dough up, out to the sides forming a bit of a 'Y', then over to the side closet to you. Rotate the bowl a quarter turn. Repeat- up, out, over. Rotate a quarter turn again, then stretch and fold. Do this until you are back to the side you started on. You will repeat the process of stretching and folding your dough every half hour. For best results try to get in about 6 rounds of stretch and folds. This sounds like a lot of work but it is quite fun!
  • If using a Dutch oven, preheat for about one hour on 350℉. If you do not own a dutch oven you can use a regular bread loaf pan for a delicious loaf of sandwich style bread. While waiting you can place your dough on parchment paper. If you enjoy sourdough art you can work on some designs, or just allow your dough to rise while waiting. (Be sure to return it to a bowl while waiting on your dutch oven so it keeps that round shape!)
  • After fully preheated, place dough into the Dutch oven. Bake at 350℉ for 15 minutes with the lid on, and an additional 10-15 with your lid off. (See notes for a tip on how to bake sourdough bread in the dutch oven.)
  • Allow bread to fully cool (about 1 hour) before slicing for best results.

Notes

Dutch Oven baking tip: When baking bread in the dutch oven, place a bit of water or ice in between your parchment paper and the sides of the dutch oven. This will create a steamy atmosphere for your bread to bake in, giving you a warm, moist center with a crispy crust outside!
Keyword artisan bread, artisan sourdough, easy artisan bread, easy artisan loaf, easy sourdough, easy sourdough bread, simple sourdough, soft sourdough bread, sourdough, sourdough bread
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My Homebirth Story: Joanna Faith

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 birth story!

Why we chose homebirth

I have always wanted to have a homebirth, 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 homebirth 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 homebirth 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!

Homebirth 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!

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 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

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.

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

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Creamy Fiesta Chicken Soup Recipe

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!

Creamy Fiesta Chicken Soup

Making 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 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.

  • If you do scald the 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.

Cleaning: 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 Soup

The key to getting the perfect creamy base for your 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. 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.

Creamy fiesta chicken soup

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.
Soup sides

Creamy Fiesta Chicken Soup

Thick, creamy Tex-Mex soup with chicken and corn.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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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Joy in Service

Written by Anna Bourdess

While this world will tell you to “Do what makes you happy.”, this philosophy will never bring you true joy. When we only serve ourselves, we rob ourselves of the fulfillment that comes from service to God and to others.

Have you ever noticed that the most selfish people are typically the most discontented and irritable? That’s because when we ignore God’s way and choose our own, we’ll always be left with a void. 

We live in a society with a “self” culture. Phrases such as self care, self love, self worth, and so many more are thrown around like requirements for a joyful life. When in reality, as Christians our value is found through Christ and the work He is doing through us. 

There are many verses given on service, such as:

Matthew 25:40

Luke 6:38

Colossians 3:23

Romans 12:1-13

As well as many more we could continue to list. 

The Lord knows what will satisfy the human soul, after all, He created it. If you truly want to live in the peace and joy of The Lord, offer your life up in service to Him. This begins with salvation of course. After that, look for ways to serve others. This will always begin in our homes. If you can’t joyfully serve those in your life that matter most to you and that you see every day then you will never go out of your way to serve anyone outside of your home. 

Service looks different for everyone. We all have gifts and special talents God designed us to serve with. I urge you to ask Him where your talents will bring Him the most glory. It takes all kinds of service in every area. The easiest way to begin in service is not to wait for someone to come to you and tell you what needs to be done. If it’s obvious there is a need, step in and fill that need. Look in your home, what better ways could you serve your family? Have you asked your spouse if there are any ways you could better meet a need they may have or if you’re missing a need? How about at church? If you run out of toilet paper in the bathroom at church, don’t go tell someone that it’s out. Go find some and put it in there yourself. If you see trash, pick it up. When it comes down to it, if you truly desire to serve, you’ll find ways to serve. 

****disclaimer****

I know that we must take care of our health (physical and mental) to be able to offer ourselves in service to others. I believe those principles are also found in The Bible, instructing us to care for the body that we’ve been given, properly. No, you can’t pour from an empty cup, but make sure you’re filling your cup up at the Savior’s feet. 

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Chicken Pot Pie Casserole Recipe

*This post contains affiliate links. Commission is earned when you purchase from Amazon using the links.

This is a super easy spin off the classic chicken pot pie! Made with from scratch biscuit dough, veggies, and homemade cream of chicken. This one is sure to become one of your top favorite comfort foods. It is perfect to feed a crowd and serving sizes are easy to adjust!

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 minutes
Cook Time 20 minutes
Total Time 50 minutes
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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