Wait, she does cakes, too?

Italian Cream Cake with cream cheese frosting and pecans

Fun News! I am now taking custom cake orders. I’ve always loved baking cakes and usually only got to do it for birthdays, but now, I’m ready to bake for you!

Baking has always been something I love and turn to when I’m stressed.

I got into baking when I was about 8 years old.

It started by helping my mom make cookies. This is when I learned there is something about measuring and mixing together ingredients – and then eating a warm cookie out of the oven – that just makes me happy. I find it very relaxing.

When I was in my teens, I pretended I had my own baking show – whipping up cakes, cookies, waffles and kuchen. Kuchen is a German dessert that my grandma, great grandma and aunt taught me to make. It is a family favorite.

Now, more years that I like to admit later, I’ve decided to share these tasty goodies with you!

And boy, have I been busy. For the weeks of Jan. 18 and Jan 24, I have baked 27 loaves of bread and 11 dozen cookies. That is a heck of a lot, but I absolutely loved every minute of it – including waking up first at 4:15 a.m. to feed “Sally” my sourdough starter and then at 6:30 a.m. to get everything mixed up before my full-time job. I’m tired, yes, but happy.

If you’re interested in anything, please let me know! I have a new order page HERE.

I can also ship! I sent two dozen cookies to Bismarck, N.D. and a loaf of bread to Minot, N.D. and everything arrived in a timely manner and still tasting fresh. Just let me know – email at pigdogfarms@gmail.com.


Sourdough…sour what??!!

Remember back to March 2020 when a little thing called coronavirus shut everyone up in their homes…and then those people had to find things to do?

No knead Rye Sourdough bread

In that moment, everyone became a baker. Cookies, cakes, scones…and sourdough bread. People were baking so much that flour (especially good flour like from King Arthur Baking Company) became nearly impossible to find – just like toilet paper and cleaning supplies.

As people jumped into the sourdough bread scene, new bakers were posting questions about how to keep a sourdough starter, what kind of flour to use and how often do you have to bake.

I’ve had a sourdough started (her name is Sally) for about 5 years now. When she is not in use, she sleeps peacefully in the fridge. When it is time to bake, I slowly wake her up with some fresh flour and water – and away we go!

Over the years, I’ve tried many different sourdough bread recipes – for a boule (round loaf), a sandwich loaf, a long crusty french loaf and those varieties, but using whole wheat flour or rye flour.

When flour became super scarce, I turned to my favorite mill in Georgia to supply my flour.

Slow rise sourdough bread headed for the oven. Yummy!

Then, I started baking away. I personally love the no knead Rye bread recipe from Grow Forage Cook Ferment’s website. It is so easy to make and my husband loves the rye/caraway seed flavor.

Today, I’m trying a new recipe from Heart’s Content Farmhouse. It is a slow rise whole wheat sourdough bread recipe that she’s worked on for years. I am going to put it in the over in about an hour… so stay tuned!

What kind of bread are you baking? Do you use sourdough and have questions? Let me know in the comments below.