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For baking in the wood cookstove, I have three suggestions:

1.) Practice

2.) Practice

3.) Practice

It is so different from electric or gas ranges, and requires more attention. Turn your baked goods frequently, and keep a watchful eye.

You will learn the "hot" and "cold" spots of the cook top, as well as the oven.

It took me about a year to get to the point where I could bake butter cookies without incinerating them, but just a few months to figure out how to move things around on the top to utilize the wide range of temperatures.

I wish you all the best in your adventures with your wood cookstove!
 
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Reactions: muleskinner2

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I was recently reminded of something that is very helpful when you're using a wood cookstove: Corn cobs.

Dry, or soaked in fat or parafin, they're good for firestarters or quick heat.

A few years back, we had a decent corn crop. After we shelled the corn, we kept the cobs in a couple of feed sacks. Some, I soaked in melted sheep fat; left the rest dry. They were so useful!
 
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Reactions: Orchardsmith

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That's the good stuff. Use what you have at hand and use it well. We'd all be a lot better off if everyone thought your way.
My ex-almost-DIL (man, I miss her!) used to love corn cob jelly.
 
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