Lake Family’s Eggs and Bread

12/02/2025

This was my attempt for a cute announcement that I’m pregnant with baby number 5. So, I will be (and have been pretty much) taking a break from sourdough for awhile. If I decide I can sell some bread I’ll let everyone know here. 😊 baby is due in June.

10/17/2025

Surprise pop-up today! I normally sell on Saturdays but tomorrow 10/18 is supposed to be rainy. So I’ll be out at the Alpena Pavillion around noon! I have Regular, Jalapeño Cheddar, and Pumpkin White Chocolate Chip sourdough today😋

Here is some Jalapeño Cheddar to look at:
Edit: All done for today! Thank you God and everyone who bought bread.

10/04/2025

Finally got out the door and down to the Alpena Pavillion today! I’ll be here until the bread is all gone 😁

09/26/2025

Been making only Pumpkin White Chocolate Chip this week. I’m going to try and do a pop-up sale NEXT Saturday, October 4th in the Alpena Pavilion. That way I’ll have more bread and more flavors like Jalapeño Cheddar and Regular to offer. As always, you can message me for orders as well. 😁

08/30/2025

I don’t have a commercial oven so the most I can bake right now is 4 loaves a day. So for my pop-ups I bake bread, let them cool completely, then freeze them until the night before a sale when I pull them out to thaw. But if you check out this explanation below, it turns out freezing sourdough can be even better for you!

Does freezing sourdough bread make it healthier? Yes, yes it does.

I was skeptical too, but the science is fascinating! When you freeze bread, the starches undergo "retrogradation" - they reorganize into resistant starch, which is much slower for your body to digest.

Here's what this means for you: Lower blood sugar spikes, staying full longer, and feeding your beneficial gut bacteria. Research shows that frozen then toasted bread causes 39% less of a blood sugar spike compared to fresh bread. Instead of getting that quick sugar rush and crash, the energy releases more slowly. Plus, resistant starch travels to your colon where it feeds beneficial microbes and acts more like fiber.

The magic combo? Freeze + thaw + toast for maximum benefits! Each step helps, but doing all three gives you the biggest difference.

Sourdough is even better for this because it already has more resistant starch than regular bread. The natural acids in sourdough slow carb absorption, fermentation makes it easier to digest, and more nutrients are available due to lower phytic acid levels. So you're basically stacking health benefits.

Important caveat: This works best with homemade or bakery bread. Store-bought commercial bread with all those additives doesn't get the same benefits because the preservatives seem to block the starch transformation that creates resistant starch.

How to do it: Slice before freezing, wait at least 3 days for the resistant starch to really form, then thaw and toast. Your blood sugar and gut bacteria will thank you!

Sources for this article:
Science Alert: "Does freezing bread make it any healthier for you? An expert explains"
Hum Nutrition blog on resistant starch
PubMed study # 17426743 on glycemic response to frozen/toasted bread
The Conversation: "TikTok users claim freezing bread can make it healthier – here's what the science actually says"
Nature article #1602746 on bread freezing effects
PMC study # PMC10987757 on sourdough resistant starch
NCBI study # PMC7200449 on sourdough sugar release
Gowing Life article on bread freezing benefits

08/22/2025

Franny’s turn! First loaf from our San Francisco starter. Just as soft and tasty as the French one to be honest.

08/21/2025

My first loaf from our (allegedly) 225 year old French bakery starter “Odette”. Absolutely lovely. I only waited an hour and a half for it to cool down, but the kids and I devoured it! The texture was surprisingly soft and not a strong sour taste, which is probably why my kids, who are pretty used to sourdough at this point, loved it.

I’ve got another loaf of dough working today, along with my (allegedly) 100 year old San Francisco starter “Franny”’s first test loaf. Follow along in my stories to see the outcome!

08/18/2025

Been taking a baking break this end of summer. We’ve had a lot of birthdays, visiting family, and just end of summer activities that I’ve been enjoying with family and friends. But now, the sourdough is calling! I will be experimenting with two new starters. One is (allegedly) a 100 year old San Francisco starter, and the other is (allegedly) a 225 French Bakery starter 😳 I can’t wait to see the results!

Here’s a picture of the baby San Francisco starter today, I think I’ll have to name these ones to keep them straight. Any suggestions? :

07/23/2025

Going to do another pop-up at the Alpena Pavilion this Saturday the 26th! I’m going to start at 10am and go until there’s no more bread or we’re just too hot 😅
Flavors this week are:

Regular 💛
Blueberry Lemon Sugar 💙💜💛
Mocha Chip (unsweetened) 🖤🤎
Jalapeño Cheddar 💛💚

Hope to see everyone there!

07/12/2025

Edit: Sold out in 30 minutes! God is so good, thank you all. 🥰

Doing a mini pop-up today! Just Regular and Jalapeño Cheddar. Trying to get back into the swing of things after the great starter fiasco. Hope to see everyone while the rain stops😅

06/27/2025

Well. The bread I’ve made with my new starter have been less than stellar. I’m going to try a few more things this weekend, but I’m considering buying already established starter. Hopefully next week I’ll be making beautiful bread again!

06/12/2025

Well, the sad news is I had re-make my starter so there will be no new bread until next week. However, next Saturday the 21st looks like it has only a 35% chance of rain so I’ll probably get to have another pop-up sale that day! Patiently sighing…