Five Oaks Farm

Call Directions Website

Five Oaks Farm Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Five Oaks Farm, Farm, 2929 Bobo Section Road, Hazel Green, AL.

If you are looking for farm inspo, interested in sourdough, aspire to learn new homesteading skills or simply love the farm animals, were so happy to have you here. 💛

If you would like to work woth us, reach out at [email protected] lets chat! 😘

10/19/2026

Most of the bread on grocery store shelves isn’t built to be good for you. It’s built to last on a shelf.

So what happens when you go back to the way bread was made for thousands of years? 👇

9 reasons you need to eat MORE sourdough:

1️⃣ Three ingredients. Flour, water, salt. You can read the whole label in two seconds.
2️⃣ Long fermentation does the work. The wild yeast and bacteria in your starter partly break down the flour before it ever reaches you.
3️⃣ Better access to minerals. That fermentation lowers phytic acid, which can make minerals in the grain easier for your body to absorb.
4️⃣ Gentler on blood sugar. Studies show sourdough often causes a smaller blood sugar spike than standard white bread.
5️⃣ Easier for a lot of people to digest. Many people who feel heavy after store bread do better with a long-fermented loaf. (It’s not gluten-free, so it’s not safe for celiac disease.)
6️⃣ It stays fresh naturally. The natural acidity helps slow staling and mold, with no preservatives needed.
7️⃣ It’s so much more than a loaf. Bagels, English muffins, dinner rolls, biscuits and cinnamon rolls can all come from one jar of starter.
8️⃣ It costs pennies. A bag of flour and some patience will make bread every week.
9️⃣ It’s a skill your kids will remember. Some of the best conversations in our kitchen have happened over a bowl of dough.

If you’ve been telling yourself sourdough is too complicated or you don’t have time, I hear you. It doesn’t have to take over your life. It just has to fit into it.

💬 Comment SIMPLE and I’ll send you everything you need to start, so your first loaf works and your second one is even better.

👉 Follow for simple sourdough that fits real, busy life. 🤍

10/17/2026

Soft sourdough sandwich bread. One container, one scale, one spurtle. That’s the whole dish pile.

So why are you still paying $6 for a loaf with 20 ingredients you can’t pronounce?

Most of us don’t buy store bread because we love it. We buy it because “homemade” sounds like having a free Saturday, a stand mixer and a sink full of bowls.

None of that is true. Here’s how to make it fit a real week:
👉 Put the container on the scale and zero it out. Water, starter, sweetener, fat, flour, salt, all in the same tub. No measuring cups, no extra bowls.
👉 Stir with a spurtle first, then use your hands. The spurtle pulls the shaggy dough together fast. Your hands finish it. You don’t need a mixer.
👉 The oil and sweetener are what make it soft. That’s the difference between a crusty artisan boule and a sandwich loaf your kids will eat. Same starter, different job.
👉 Bake it in a loaf pan. No banneton, no scoring, no stress over the shape.
👉 Let it cool all the way before you slice. Cutting it warm is the number one cause of a gummy crumb.
👉 Only slice what you’re eating today. A whole loaf stays fresh longer in the bread bag than a sliced one.

It’s one loaf, one tub and a few minutes of hands-on work. The rest is just waiting. 💛

💬 Comment SANDWICH and I’ll send you the full recipe for free, with weights and timeline.

Follow for more sourdough tips and recipes that works with your life instead of taking it over. 🙌

And remember:
Start where you are.
Build with what you have.
Keep going. 😘

10/16/2026

We moved 4,000 miles for one reason, and two weeks after we got here, the state got torn apart.

If you’ve ever made the scary choice for your family and then had it look like the wrong one right away, this one’s for you.

After HR told me to “figure it out,” we did. Michael and I wanted a big family, and we wanted me home with our kids. In Kodiak, that wasn’t possible on one income.

So Michael spent a year looking for work. The job he found was in north Alabama. Taking it meant leaving both of our families and everything we knew, with two little ones in tow.

We got to the Huntsville area in 2011. Two weeks later, one of the worst tornado outbreaks in American history hit. Michael’s aunt and uncle lost their house.

Welcome to Alabama!

So here’s what I want you to hear if you’re in a tight season right now:

Tight doesn’t mean wrong. We scaled way down. We watched every dollar. For years we lived on Michael’s income alone. It was hard, but it was home, and being there with our kids was the whole point.

You don’t need a perfect plan to choose what matters. You need to know what you’re protecting. For us, it was being present. Once we knew that, every “no” to spending was a “yes” to being home.

If you’re the mama trying to make one income stretch so you can be home, or you’re working and wishing there was a third option, I see you. That’s the whole reason Five Oaks exists: so women don’t have to choose between providing for their families and being present for them.

The next year, Michael gave me a birthday gift that would eventually buy our land. 👀

Part 4 is next. Follow along so you don’t miss it. And if you’re in a tight season too, tell me below what you’re protecting. I read every one. 🤍

If you would like the link to our Farm Shop, leave me a comment with the words 👉farm shop👈 and I will send you the link. 💛

Most of the starters people give up on aren’t dead. They’re trying to tell you something.Seven of the eight problems in ...
10/15/2026

Most of the starters people give up on aren’t dead. They’re trying to tell you something.

Seven of the eight problems in this carousel have a fix you can start tonight. Only one means starting over, and it’s probably not the one you’re worried about.

Here’s how it usually goes.
You feed it.
You wait.
Nothing.

Or there’s gray liquid sitting on top, or it smells like nail polish remover, and you start wondering if you killed it. So you dump it, start over, and two weeks later you’re right back in the same spot.

The jar isn’t failing you. It’s giving you information.

Gray liquid on top? That’s h***h. It means hungry, not dead.

Sharp, acetone smell? Also hungry. Discard most of it (in the trash, never the sink) and feed it.
Not rising at all? Most of the time it’s too cold.

The one that really does mean starting over is mold. Fuzzy, and white, pink, green, or black. That jar gets tossed, and you start fresh. Even that isn’t failure. Every baker has been there, and that starter still taught you something.

If you only change one thing this week, change the temperature. 75 to 80°F is the sweet spot, and most kitchens run cooler than that once fall hits. Try the top of the fridge, or the oven turned off with a bowl of hot water inside. Keep it covered so it doesn’t dry out.

Know someone nursing a sad starter? Send this to her. And if you want the whole process walked through from start to finish, comment SWITCH and I’ll send you the details on Sourdough Switch, our course for busy bakers.

Follow Jenni Nymeyer McCarty for more Sourdough Diagnostics.

And remember:
Start where you are.
Build with what you have.
Keep going.

10/13/2026

My 14-year-old just made English muffins better than anything on the grocery store shelf.
And he didn’t need me once. 🙌
.
If sourdough feels like one more thing you don’t have time for, keep reading. This might be the recipe that changes your mind.
.
Most of us assume homemade bread means a lot of hands-on time, fussy techniques, and a whole Saturday gone. So we grab the package with 20 ingredients instead. These have six. And most of the time is the dough doing the work while you live your life.
.
👉 THE PROCESS
1) Mix everything except the cornmeal until smooth. No stretch and folds. No kneading marathon.
2) Cover and let it rise on the counter 6 to 12 hours, until doubled. Busy day? Put it in the fridge and finish tomorrow.
3) Flour the counter and press the dough out about 1 inch thick.
4) Cut circles with a wide mouth glass, a canning jar ring, or a 3” cutter. Cornmeal underneath, cornmeal on top.
5) Cover and rise 1 hour.
6) Cook in cast iron on LOW heat, 4 to 5 minutes per side, until the inside reaches 200°.
.
💥 THE TRICK: Put a lid on the pan. They cook faster and more evenly. This one change made all the difference for us.
.
No oven.
No mixer.
Nothing you can’t pronounce.
And a kid who now knows he can feed himself.
Honestly, that skill is worth more than the muffin. Every time our kids master something real in the kitchen, they build a confidence no activity schedule can hand them.
.
Comment MUFFIN and I’ll send you the printable recipe card. Save this one for your next slow morning, and follow Jenni Nymeyer McCarty for more sourdough that fits real life. 💛
.
And remember:
Start where you are.
Build with what you have.
Keep going.
.


10/12/2026

I walked the entire Homesteaders of America conference looking for the kind of gifts nobody ends up throwing away. These are the ones I’d buy for my own family. 👇

But the list matters less than how I chose them. Steal this filter before you start your holiday shopping:

1️⃣ Will they use it every week? A carbon steel pan or a good wooden spoon gets used daily for years. A novelty gadget gets used once.

2️⃣ Does it replace something they’d otherwise keep buying and tossing? The best gifts quietly take something disposable out of someone’s life.

3️⃣ Do you know who made it, or who stands behind it? When you buy from a family business, you’re paying for someone’s skill and someone’s paycheck, not a warehouse.
Two more tips most people learn too late:

👉 Shop small makers early. Handmade inventory is limited, and a small shop can’t restock overnight in December.

👉 Ask the maker how to care for it, then write that on the gift tag. A gift that comes with instructions gets used and lasts.

Here’s who made my list:
🥄 fallenaspenfarm, wooden kitchen utensils

🫙 FORJARS, canning supplies

🍳 Showalter Home & Forge, hand-forged carbon steel

🌿 Reedwood Creek Farm, herbal wellness and skincare

📚 Sawdust Publishing | Homesteading and Agriculture Book Publisher, homesteading books

🍯 Yes Honey Brand, honey-sweetened sodas and honey

🏷️ Adam and Lorah Cameron, personalized goods

They aren’t all handmade, but every one of them is a business I’d happily send my own money to.

And if someone on your list bakes sourdough, or you’re helping them get the plastic wrap and zip bags out of their kitchen, that’s exactly what Jenni Nymeyer McCarty shop is for. Our beeswax bread bags and bowl covers are sewn by local women here in North Alabama, and every one is made to replace something they’d otherwise throw away.

💬 Comment GIFT and I’ll send you the links to every vendor in this video, plus our shop.

👉 And follow Jenni Nymeyer McCarty for more makers worth knowing before the holidays. 🤍

10/12/2026

If sourdough feels like it controls your schedule, you’re probably not using your fridge enough.

The #1 thing I teach people who want to make sourdough fit into a busy life?

Use. The. Fridge.

Your refrigerator is basically a pause button for sourdough.

Need to leave the house? Fridge.

Dough is ready, but you don’t have time to bake it? Fridge.

Starter is active, but you’re not ready to make dough? Fridge.

Life happened halfway through the process? You guessed it. Fridge.

One of the biggest reasons people quit sourdough is because they think they have to organize their entire day around feeding, mixing, stretching, shaping, and baking at exactly the right times.

You don’t.

The goal isn’t to become better at babysitting bread.

The goal is to build a sourdough process that works around YOUR life.

Cold temperatures dramatically slow fermentation, which gives you something incredibly valuable: time and flexibility.

And once you understand how to use the fridge strategically, sourdough stops feeling like another responsibility and starts becoming something you can realistically keep doing week after week.

That’s the kind of sourdough I teach around here. Less obsession with perfect timing and picture-perfect loaves. More practical systems for putting nourishing, homemade food on the table.

Follow Jenni Nymeyer McCarty if you want sourdough to fit your life instead of taking it over.

And comment ❄️FRIDGE❄️ below if you want my free guide showing you how to make the sourdough process convenient. 🙌

10/10/2026

Plastic bags are the reason your homemade bread molds. 🍞

If you’ve ever lost a beautiful loaf to fuzzy green spots by day three, here’s what’s actually happening, plus 4 more things most people don’t know about keeping bread fresh:

1️⃣ Plastic traps every bit of moisture your bread gives off. That moisture collects against the crust, the crust turns soft and leathery, and mold moves right in. Store-bought bread is made with preservatives to survive plastic. Yours isn’t.

2️⃣ Bread doesn’t go stale because it dries out. As it cools, the starches slowly re-crystallize and push water out. That’s what makes the crumb firm and crumbly.

3️⃣ The fridge isn’t the fix. Cold temperatures speed up that staling, and the fridge pulls humidity out of the air. Your bread tastes older, sooner.

4️⃣ Slice as you go, and store it cut side down. Every cut surface is another place for moisture to escape.

5️⃣ Dry bread can be saved. Moldy bread can’t. Run the outside of the loaf under the tap, then bake it at 350°F for about 20 minutes. The crumb softens and the crust crisps back up. Makes the loaf taste brand new.

Bread needs to breathe without drying out, and plastic can’t do that. That’s why we made our beeswaxed cotton bread bags, each one cut and sewn by local women here in North Alabama. They work for sourdough, sandwich loaves, bagels, muffins, and anything else you bake.

Comment FRESH and I’ll send you the link. 👇

You don’t need to quit your job to make real sourdough.I hear it all the time: “I’d love to make sourdough, but I just d...
10/09/2026

You don’t need to quit your job to make real sourdough.

I hear it all the time: “I’d love to make sourdough, but I just don’t have the time.” Here’s the secret. Sourdough isn’t hard, it’s just slow. And slow mostly means waiting, which means the dough does the work while you live your life.

I teach sourdough for busy people. My whole goal is to make it as easy and convenient as possible, with tips, timings and tricks that fit around work, kids, practice, and everything else on your plate.

Swipe through for a few of my favorites, including a loaf schedule that fits a regular workday.

Want the full picture? I made a free download that helps you do exactly that. Comment the word EASY and I’ll send you the link.

👉 Save this for your next bake, and 👉 send it to the friend who keeps saying they’ll “start sourdough someday.” 👉 follow Jenni Nymeyer McCarty for sourdough recipes and an approach that doesn’t require a time block on your calendar. 😘

10/09/2026

Most gluten free, refined sugar free baking asks you to settle. Dense. Dry. Missing something you can’t quite name.

We weren’t willing to settle. 🤍

Today is the day!! Fine Foods Un-Refined is officially launching at the Homesteaders of America conference, and I honestly can’t believe it’s here.

I wrote this book with my aunt, Sheryl Sims. We tested and retested every recipe in our own kitchens until it was something we’d proudly put on the table for our families.
Every recipe is gluten free.
Every recipe is free of refined sugar.
And every recipe had to taste like dessert, not like a compromise.

It’s coming out just in time for seasonal baking.
Pumpkin cookies.
Apple pie.
Gingerbread cookies.
The kind of baking that fills the house and makes everyone wander into the kitchen asking when it’ll be ready.

A huge thank you to Sawdust Publishing for believing in this book and bringing it to life. 🙌

If you’re at Homesteaders of America, come find us at the Sawdust Publishing booth and say hi! If you’re not, you can grab your copy on their website. I’ve linked them in this post, but if you want the direct link, comment UNREFINED in the comments and I’ll send it right to your inbox. 💛

Address

2929 Bobo Section Road
Hazel Green, AL
35750

Telephone

+12566938085

Website

Alerts

Be the first to know and let us send you an email when Five Oaks Farm posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category