Hearth and Harvest Bakery

The Hearthside Journal

  • Root Revival Scalp Oil

    A personalized blend for dryness, itchiness, and gentle follicle support.

    Some blends come from longing. This one came from desperation.

    After years of coloring and bleaching, my scalp was in crisis—itching constantly, shedding more hair than I could bear, breaking at the slightest touch. Growth had stalled. My curls, newly discovered and still fragile, felt dry and undefined no matter what I tried. I needed something that wouldn’t weigh my hair down but would still offer real support. Not just softness, but healing.

    Root Revival was born from that need. It’s a simple blend, but each oil plays a distinct role. If your scalp has specific needs—more moisture, less weight, a different scent—you can adjust the proportions or swap ingredients to suit your skin and hair. Your scalp is as unique as your garden. Trust your senses. Your roots will tell you what they need.

    Understanding the Oils

    Each oil in this blend was chosen for its relationship with the scalp—some nourish deeply, some soothe irritation, and others help carry nutrients where they’re needed most. Here’s how they work, and how you might adapt them:

    Jojoba Oil
    Balances, mimics, harmonizes
    Technically a wax ester, jojoba closely resembles our skin’s natural sebum. It helps regulate oil production, making it ideal for both dry and oily scalps. Lightweight and fast-absorbing, it creates a gentle base that won’t clog pores.
    Adapt if: your scalp is very dry (increase slightly), or very oily (keep as is).

    Pumpkin Seed Oil
    Strengthens, stimulates, restores
    Rich in zinc, vitamin E, and fatty acids, pumpkin seed oil supports follicle health and may help reduce hair shedding. It has a subtle earthy scent and a medium-weight texture that nourishes without heaviness.
    Adapt if: you’re focused on growth or thinning areas (increase slightly), or prefer a lighter feel (reduce).

    Sweet Almond Oil
    Softens, soothes, glides
    This gentle oil adds slip and softness, making it ideal for massage. It’s rich in magnesium and helps calm inflammation, especially on itchy or flaky scalps.
    Adapt if: your scalp is sensitive or prone to irritation (keep or increase), or if you prefer a more neutral scent (swap for apricot kernel or omit).

    Castor Oil
    Thickens, anchors, protects
    Known for its follicle-stimulating properties, castor oil is deeply moisturizing and slightly sticky. A little goes a long way—it helps anchor the blend and adds weight where needed.
    Adapt if: your scalp is dry or you want extra nourishment (increase slightly), or if your hair is fine and easily weighed down (keep minimal).

    Fractionated Coconut Oil
    Carries, spreads, absorbs
    Used sparingly, this always-liquid version of coconut oil helps the blend absorb quickly and spread easily. It’s odorless in some batches but can have a faint scent that not everyone loves.
    Adapt if: you want faster absorption (keep) or are sensitive to its smell (omit or replace with a lighter carrier like grapeseed).

    This blend is meant for scalp-only use, especially during quiet moments of care. I use it once or twice a week, usually before bed, when the house is still and my hands are free to listen. You’ll find the full recipe card below, ready to adapt.

    Optional Additions
    If you’d like to add essential oils, choose ones that support your scalp’s needs or simply bring you comfort. Rosemary and tea tree are common choices for itch relief and follicle support, but you can adapt based on scent preference or skin sensitivity. Lavender, peppermint, cedarwood, or clary sage are all gentle options worth exploring.
    Start with just a few drops—this blend is meant to nourish, not overwhelm. Trust your nose and your skin.

    Root Revival Scalp Oil
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    Root Revival Scalp Oil

    Recipe by Jessica W.
    0.0 from 0 votes
    Servings

    1

    servings
    Prep time

    30

    minutes
    Cooking time
    Total time

    30

    minutes

    A nourishing blend for dryness, itchiness, and gentle follicle support. Designed for scalp-only use, scaled for a 4oz dropper bottle.

    Ingredients

    • 2 Oz 2 Jojoba oil

    • 1 Oz 1 Pumpkin seed oil

    • 2/3 Oz 2/3 Sweet almond oil

    • 1 tsp 1 Castor oil

    • 1/2 tsp 1/2 Fractionated coconut oil

    • Optional 5-10 drops Optional Essential oils

    Directions

    • Combine oils in a clean glass vessel.
    • Swirl gently to blend.
    • Decant into a 4oz dropper bottle.
    • Label with date and name.

    Notes

    • Adaptations
      • For winter scalps: increase castor slightly
      • For sensitive noses: omit coconut entirely
      • For massage: warm bottle briefly in hands before use
    • Closing Notes
      A whisper of fractionated coconut oil is included to support absorption and glide. Though its scent may not harmonize with every head of hair, its presence here is purposeful—offering subtle spreadability and balance. We use just enough to serve the scalp, not the senses.

  • No-Waste Sourdough Starter

    This method creates a strong, reliable starter without the waste of daily discard. It’s designed for home bakers who want to build something steady and intuitive—using what they have, trusting what they see, and feeding only what they’ll use.

    No-Waste Sourdough Starter
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    No-Waste Sourdough Starter

    Recipe by Jessica W.
    0.0 from 0 votes
    Servings

    1

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Calories

    N/A

    kcal

    A gentle, adaptive method for building a sourdough starter without discards—just flour, water, and daily care.

    Ingredients

    • 2 Tbs 2 Flour

    • 2 Tbs 2 Water

    Directions

    • Day 1
      Mix 2 tablespoons flour with 2 tablespoons water in your jar. Stir well. Cover with breathable cloth. Leave at room temperature.
    • Days 2–7
      Feed once a day:
      – Add 2 tablespoons flour + 2 tablespoons water
      – Stir gently
      – Cover again
      You’ll start to see bubbles, a rise, and a sour smell by day 3 or 4. Keep feeding daily to build strength. No discard—just consistent care.
    • After Day 7
      Once your starter reliably rises and smells pleasantly sour, it’s ready to use. You can bake with it or store it in the fridge between uses.
    • To store:
      Keep in the fridge with breathable cover
      Feed once a week or every other week to keep it active
      When you’re ready to bake, take it out the day before and give it a fresh feeding

    Notes

    • All-purpose flour works beautifully and is more versatile than whole grain
    • If your kitchen is cold, fermentation may slow—wrap the jar in a towel or place near a warm spot.
    • If it smells off (rotten, cheesy, or sharp), compost and restart.
    • You don’t need to grind your own flour or buy anything fancy—this method meets you where you are.
    • Tap water is fine if it’s been left out for a few hours—this lets any chlorine evaporate naturally.

  • Three-Salt Sourdough Bread

    A reliable everyday loaf with a balanced blend of salts and smooth texture.

    Three-Salt Sourdough Bread
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    Three-Salt Sourdough Bread

    Recipe by Jessica W.
    0.0 from 0 votes
    Servings

    8

    servings
    Prep time

    1

    hour 
    Cooking time

    40

    minutes
    Calories

    N/A

    kcal

    Ingredients

    • 1/2 Cup 1/2 Inactive sourdough starter

    • 1 1/2 Cups 1 1/2 Water

    • 1 Tbs 1 Honey

    • 1 Tbs 1 Sugar

    • 3 1/2 Cups 3 1/2 Flour

    • 1/2 tsp 1/2 Iodized Salt

    • 1/2 tsp 1/2 Pink Himalayan Salt

    • 1/2 tsp 1/2 Celtic Sea Salt

    Directions

    • Place the inactive starter in a large mixing bowl. Add the water and stir until fully combined. Let it sit briefly.
    • Stir in the honey and sugar to help feed the natural yeasts. Do not add salt yet.
    • Gradually mix in flour until the dough forms a shaggy, sticky mass. It doesn’t need to be fully smooth at this point.
    • Grind the iodized salt, pink Himalayan salt, and Celtic Sea salt together. Sprinkle the blend into the dough and mix until evenly distributed.
    • After a 30-minute rest, complete your first 3–5 minute knead and roll session. Repeat this rest-and-knead routine four times, every 30 minutes.
    • Let the dough ferment at room temperature until doubled in size. This may take around 8 hours. Look for visible air bubbles, gentle jiggle, and good lift.
    • Shape the dough into a round boule. Let it rest at room temperature for about 30 minutes to relax the gluten.
    • Place shaped dough into the fridge to ferment overnight. This helps deepen flavor and develop texture.
    • Preheat oven to 450°F. Bake in a Dutch oven: 25 minutes with the lid on, then reduce heat to 425°F and bake an additional 20 minutes uncovered. Let the loaf cool completely before slicing.

    Notes

    • This dough is shaped by time as much as touch. While the active prep takes about an hour, the full process unfolds slowly—around 8 hours of room-temperature fermentation, followed by an overnight cold proof. Expect about 21 hours from start to bake.
    • The salt blend is intentional: iodized for structure, Himalayan for mineral depth, Celtic for moisture and softness. Grinding them together ensures even distribution and a layered flavor.
    • Trust the dough’s feel more than the clock. It should rise gently, jiggle slightly, and smell alive. If it feels light and pillowy by the third knead, you’re on the right path.
      Let the loaf cool completely before slicing. It’s worth the wait.