Doughlightful Bakes by Trish

Doughlightful Bakes by Trish A homebakery specializing with sourdough breads. Freshly baked made with organic ingredients. Baked fresh, the Doughlightful way!

✨ PRE-ORDER IS OPEN! ✨Ready for some fresh sourdough goodies this weekend? 🗓️ Pre-orders close Thursday at 5 PM📦 Porch p...
09/21/2026

✨ PRE-ORDER IS OPEN! ✨

Ready for some fresh sourdough goodies this weekend?

🗓️ Pre-orders close Thursday at 5 PM
📦 Porch pickup this Sunday
⏰ 9 AM–1 PM
💳 Zelle & Apple Pay accepted

Check out this week’s menu below!

To place your order, send me a DM with the items and quantities you’d like. I’ll confirm your order and send you the payment details.

⏰ Don’t wait until Thursday evening—once pre-orders close, they’re closed!

Everything is made fresh with simple, wholesome ingredients—the Doughlightful way! 🥰

Thank you for supporting my little home bakery!

09/21/2026

I finally gave in to the focaccia craving…

Sun-dried tomato + rosemary focaccia

I wasn’t sure what to expect from the sun-dried tomatoes…

…but WOW.
They were such a good addition!

So flavorful, with little bursts of sun-dried tomato in every bite.

And of course, I had to turn it into breakfast.

Eggs + spinach + tomatoes + avocado
on a slice of homemade focaccia.

I know I took a video AND a picture of the finished focaccia…

…but when you have a 3-year-old, apparently everything just disappears.

Next time, I’m thinking of adding some garlic cooked in olive oil for an extra punch of flavor.

Because apparently, I can never leave a good focaccia alone.

Follow along for more sourdough experiments, tips & tricks, and Doughlightful creations!

09/16/2026

Want fluffier pancakes AND a little extra protein?

Here’s my little trick: froth your egg whites!

Separate the eggs and whip the whites until nice and foamy, then gently fold them into your batter.

✨ More air
✨ Fluffier texture
✨ A little extra protein

Such a simple little step, but it can make a BIG difference!

Follow along for more simple baking tips, tricks & cleaner ingredient swaps!

09/10/2026

I was SO tired and lazy that I put this dough in the fridge when it was this close to finishing bulk fermentation.

The next morning, I took it out and let it sit on the counter for about 2 hours before shaping.

And honestly… it felt a little over-fermented. It was sticky, spreading out, and definitely not giving me much confidence.

But you know what? I crossed my fingers, hoped for the best, and baked it anyway. 🤞🏼

And I think it actually turned out pretty good!

Sometimes sourdough is just about trusting the process, even when the dough is telling you otherwise.

Another little experiment in the kitchen! Follow along for more sourdough experiments, tips & tricks.

✨ THIS WEEK’S PRE-ORDER IS OPEN! Freshly baked, made with simple ingredients, and baked fresh the Doughlightful way 🤎We ...
09/08/2026

✨ THIS WEEK’S PRE-ORDER IS OPEN!

Freshly baked, made with simple ingredients, and baked fresh the Doughlightful way 🤎

We have some NEW goodies joining the menu this week! 🎉

✨ NEW: Sourdough English Muffins — soft, fluffy, and perfectly toasted with a delicious sourdough flavor

🥨 NEW: Sourdough Pretzels — soft, fluffy, slightly sweet, and seriously addictive!

Plus, your Doughlightful favorites are still available! 🍞💛

📅 Pre-orders are open until Thursday at 5 PM
📍 Porch Pickup: Sunday, 9 AM–1 PM
💳 Accepted payments: Zelle & Apple Pay

Don’t wait too long to grab your favorites—everything is baked fresh to order! 🥰

🛍️ Place your order and treat yourself to something Doughlightful!

Follow along for more fresh bakes, new creations & behind-the-scenes baking!

Baked fresh, the Doughlightful way. ✨

09/03/2026

Tried making another brioche because I wasn’t happy with how dense my first one turned out.

This time, I accidentally went with a much higher hydration dough… and honestly? It turned out BETTER.

The crumb was softer, more open, and so much more moist. 🤍

The only downside? This dough was MUCH harder to handle. It was sticky, delicate, and, as you can see… did NOT want to stay nicely shaped in the pan.

But that’s the beauty of baking — sometimes the “mistake” teaches you something.

I think I’m getting closer to the soft, fluffy brioche I’m looking for. Back to the kitchen for another attempt!

Follow along as I keep experimenting, learning, and baking my way to the perfect loaf!

09/01/2026

Made English muffins for the first time!

And honestly… they came out SO fluffy, soft, and delicious! The taste was amazing, but I definitely learned something along the way.

I think I made the mistake of shaping them a little too tightly, which ended up degassing the dough — and that meant I lost some of those beautiful nooks and crannies English muffins are known for.

But that’s the fun part of baking… you learn, you adjust, and you try again!

So this is attempt #1, and I’m already excited for #2. Next time, I’m going to be much gentler with the dough and hopefully get those perfect nooks!

Learning from my mistakes, one sourdough bake at a time.

08/27/2026

I tried making pretzels… and of course, they had to be sourdough.

I’ve never really been a huge pretzel fan, but this one? It hits different. So soft, so fluffy, with just the perfect little touch of sweetness from the maple syrup.

Honestly, I can eat these just as they are—or with butter, cream cheese, or whatever your heart desires.

Safe to say… sourdough pretzels may have just changed my mind about pretzels.

Follow along for more of my sourdough experiments, tips & tricks!

08/25/2026

I tried milk bread/brioche for the first time, and I finally gave in because my daughter just doesn’t like my regular sourdough loaf.

But of course… this one is sourdough too.

The recipe called for 3 rolls, but my accounting brain needed everything to balance, so naturally I cut it into 4 equal rolls.

And honestly? I can’t remember the last time I smelled a fresh brioche bread like this. The smell alone had me counting down until breakfast!

I waited the whole day to finally eat it because the only French toast I truly love is the one my hubby makes. ❤️

And let me tell you… it was AMAZING. Fluffy, soft, rich, and absolutely swimming in maple syrup.

Safe to say, I think my daughter may have finally won me over to the brioche side.

Follow along for more of my sourdough experiments, tips, tricks, and everything I’m learning along the way!

08/24/2026

I experimented with something a little different: making a sourdough loaf using regular all-purpose flour instead of bread flour.

Here’s what I noticed:

A crispier outer crust
A tighter crumb with smaller holes
And honestly? It tasted more like a classic homemade white bread than the sourdough loaves I’m used to!

It’s amazing how changing just one ingredient can completely change the texture and character of a loaf. Same sourdough process… totally different result!

Follow along for more of my sourdough experiments, baking tips, and tricks as I learn and share what works along the way!

Have you ever made sourdough with all-purpose flour?

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Lantana, FL

Telephone

+15618914435

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