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!

06/15/2026

When you’ve failed at burger buns more times than you’d like to admit… 😅

After multiple attempts that turned out more like rocks than buns, I changed up a few ingredients, trusted the process, and most importantly—practiced a lot more patience.

This batch? The softness was exactly what I was hoping for. Fluffy, pillowy, and practically melts in your mouth. 🥹🍔

The only problem? I seriously underestimated the final rise. These buns got a little too excited and came out HUGE! 😂

But honestly, I’ll take giant soft buns over hockey pucks any day.

Proof that sometimes the secret ingredient isn’t just the recipe—it’s patience. ❤️

Follow for more sourdough experiments, baking wins, and lessons learned along the way!

06/12/2026

I think this is it. 🤎✨

After multiple attempts, tweaks, and more cinnamon roll experiments than I can count, I finally found the sweet spot for this recipe.

The rolls came out soft, fluffy, and perfectly gooey in all the right places. The best part? They’re still just as soft the next day—a true test of a good cinnamon roll.

Honestly, they don’t even need icing. The flavor and texture stand perfectly on their own, which is exactly what I was aiming for from the beginning.

I also made a caramel pecan sauce to go with them… and let’s just say a questionable amount never actually made it onto the rolls. I may or may not have been standing over the pan with a spoon doing “quality control.” For legal reasons, we’ll call it recipe testing. 😂

This recipe definitely put me through a lot of trial and error, but every batch taught me something new. That’s the thing about baking—you keep adjusting, learning, and experimenting until everything finally clicks.

And this time, I think it finally did.

Follow for more baking tips, recipe experiments, and plenty of trial-and-error moments so you don’t have to learn everything the hard way.

06/11/2026

Another cinnamon roll attempt, and this one is looking a lot more promising. The final rise is fluffy, the dough feels lighter, and I’m feeling cautiously optimistic.

This time I shortened the bulk fermentation and used a 50/50 mix of all-purpose and bread flour. Then I accidentally overpoured the heavy cream… but honestly, I decided to roll with it. Sometimes the best baking discoveries happen by accident, right?

Now comes the hardest part—waiting to see how they bake up. Will this be the batch that gets me closer to where I want to be?

I’ve officially gone down the cinnamon roll rabbit hole. What started as a simple bake has turned into a full-blown experiment. These rolls have challenged me more than I expected and have definitely made me rethink my baking skills. But that’s the beauty of baking—every mistake, adjustment, and success teaches you something new.

Stay tuned for the final result.

I’ve always loved to bake, but pie has never been one of my favorites to make. The crust never seemed to turn out the wa...
06/10/2026

I’ve always loved to bake, but pie has never been one of my favorites to make. The crust never seemed to turn out the way I wanted and often came out too dry.

I made chicken pot pie completely from scratch—even the crust—and let me tell you, it’s the best one I’ve ever made!

This time, I used olive oil instead of butter, and what a difference it made. The crust was moist, tender, and beautifully flaky.

Safe to say this attempt was a success, and homemade chicken pot pie just earned a permanent spot in my recipe collection.

Another attempt at cinnamon rolls, and this time I topped them with a homemade caramel pecan glaze. Safe to say, this ba...
06/08/2026

Another attempt at cinnamon rolls, and this time I topped them with a homemade caramel pecan glaze. Safe to say, this batch disappeared fast!

They’re still not quite where I want them to be, but each bake gets me a little closer. Every batch teaches me something new, and that’s part of the fun of the process.

Soft, fluffy rolls swirled with cinnamon and finished with a rich caramel pecan topping that takes them to the next level. Still experimenting, still learning, and definitely enjoying every delicious result along the way.

My favorite day is bake day.After all the mixing, folding, shaping, and waiting the day before, there’s nothing better t...
06/07/2026

My favorite day is bake day.

After all the mixing, folding, shaping, and waiting the day before, there’s nothing better than waking up to a house filled with the smell of fresh bread. It’s the reward for all the hard work, patience, and love that goes into every bake.

The best part? Seeing it all come together and sharing it with others.

Reminder: Porch pick-up today from 10 AM–2 PM. I love Sundays—it’s the day I get to share my homemade and handmade creat...
06/07/2026

Reminder: Porch pick-up today from 10 AM–2 PM.

I love Sundays—it’s the day I get to share my homemade and handmade creations with you. Thank you for your support, and see you soon! 😊

Because I was craving chocolate cake and had all the ingredients on hand—plus, of course, sourdough was involved—why not...
06/04/2026

Because I was craving chocolate cake and had all the ingredients on hand—plus, of course, sourdough was involved—why not?

Follow my page for more sourdough baking ideas, tips, and experiments.

06/04/2026

Because I was craving chocolate cake and had all the ingredients on hand—plus, of course, sourdough was involved—why not?

This sourdough chocolate cake came out incredibly moist, rich, and full of flavor. Sometimes the best bakes happen when you simply give in to a craving and start experimenting in the kitchen.

Safe to say this one will be made again!

Follow my page for more sourdough baking ideas, tips and experiments.

Pre-orders until today at 5 PM for Sunday porch pickup (10 AM–2 PM).This will be my last bake before taking a 4–5 week b...
06/04/2026

Pre-orders until today at 5 PM for Sunday porch pickup (10 AM–2 PM).

This will be my last bake before taking a 4–5 week break, so now is the perfect time to stock up on your favorites before they’re gone for a while!

Message me to place your order! Looking forward to bake for you ☺️

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Lantana, FL

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