Lhen's Cakes Corner

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My FULL step-by-step sourdough recipe& process - from bubbly starter to that gorgeous golden crust!Sharing every step, t...
04/10/2026

My FULL step-by-step sourdough recipe
& process - from bubbly starter to that gorgeous golden crust!
Sharing every step, tip, and little detail to help you bake your own beautiful, delicious sourdough loaf at home.
Save this recipe and bake along with me! 😊

INGREDIENTS:
750g all purpose flour (unbleached)
150g sourdough starter.
525g warm water
15g salt

Method:
1. Combine water, starter,flour and salt ( rest for 1 hour)
2. Stretch and fold every 40 minutes in between for 3 cycles.
3 Perform the Coil fold and let it Rest for 2 hours
5. Perform the Pre-shaping, rest for 30 minutes.
6. The Final shaping.
7. Place in the fridge for overnight for cold proofing.

BAKING TIME:
Pre-Heated dutch oven for 40 minutes.

The 6-Minute Score.
Place the loaf into a fully preheated Dutch oven at 250°C, cover, and bake for about 6 minutes (adjust slightly if baking hotter or cooler).
At this point, the crust will have set just enough to cut cleanly without dragging, but is still soft enough to open beautifully.
Uncover, make the expansion cut, then return the loaf to the oven covered to continue baking as usual before finishing uncovered for color and crust.
This method protects delicate scoring, prevents messy tears, and gives better bloom on loaves that feel challenging to cut before baking.

Note: this recipe perfect size for two loaves 🥖🥖

SAMEDAY BAKE SOURDOUGH BRIOCHE BURGEN BUNINGREDIENTSTangzhong20g all-purpose flour100g any type of milkDough80g any type...
04/10/2026

SAMEDAY BAKE SOURDOUGH BRIOCHE BURGEN BUN

INGREDIENTS
Tangzhong
20g all-purpose flour
100g any type of milk

Dough
80g any type of milk
180g active sourdough starter
55g honey
3 medium eggs, divided
1 medium egg yolk
All of the tangzhong
10g fine sea salt
450g all-purpose flour
80g unsalted butter, softened and divided

Make the tangzhong
1. In a small heavy-bottomed pot, combine the flour and milk for the tangzhong.
2. Whisk continuously over medium heat until the mixture reaches a consistency similar to mashed potatoes. Remove from the heat and allow to cool to room temperature.

Make and proof the dough.
1. In a medium bowl combine the milk, starter, honey, 2 eggs, egg yolk, tangzhong, salt, and flour. Knead by hand until fully combined. Add half the butter and knead until fully combined. Add the remaining butter and knead for 15- 20 minutes or until smooth and not sticky dough anymore.
2. Place the dough in a greased medium bowl, and cover with a bowl cover or plastic wrap. Proof at room temperature until it has doubled in volume.
(This may take 3-4 hours depending on the ambient room temperature.)

Shape and final proof.
1. Prepare a baking sheet by lining it with parchment paper.
2. Turn the dough out onto a lightly floured surface, divide it into 8- 10 equal-size pieces, then shape the pieces into balls. Place the balls on the parchment-lined baking sheet.
3. Cover the dough with clean kitchen towel and allow to proof at room temperature until puffy and doubled in size. (This may take 2 to 3 hours depending on the ambient room temperature.)

Bake and store the buns (15-20 minutes)
1. Preheat the oven to 375°F (190°C).
2. Brush the buns with the egg wash.
Bake the buns for 15 to 20 minutes or until the internal temperature reaches
195°F (91°C). Let the buns cool on a wire rack for 30 minutes before slicing.
3. Store the buns at room temperature in an airtight container or resealable bag for up to 5 days or freeze in a freezer bag for up to 2 months.
ã‚š fans

Get into the Halloween spirit with a delicious loaf of pumpkin-shaped sourdough bread.
03/10/2026

Get into the Halloween spirit with a delicious loaf of pumpkin-shaped sourdough bread.

02/10/2026

🌾Wheat stalks Scoring
Always a good idea Timeless.

01/10/2026

Sourdough Crumb Shot! fans

29/09/2026

Sourdough Scoring 🌾

29/09/2026

Pre- Shaping fans

28/09/2026

Sourdough Discard Muffins, with a subtle tanginess from the sourdough starter.

INGREDIENTS
• 2 cups (240 g) all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
* ½ cup (125 g) discard sourdough starter (unfed)
• ½ cup (120 g) vegetable oil)
• 1/2 cup (50 g)white sugar
• 1/2 cup (50 g) brown sugar
• 2 large eggs
• 2 teaspoons (10 g) vanilla extract
• ⅙ cup (60 g) milk
• 1⅜ cups (315 g) semi-sweet chocolate

Methods:

Preheat the oven to 425*F (218°C)
• In a large mixing bowl, whisk togethe AP flour, baking soda, baking powder and salt. Set the bowl aside.
• In a separate bowl mix the wet ingredients. Use a whisk to combine the oil, sugar, eggs, milk, vanilla extract and sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the wet ingredients into the bowl with the dry ingredients and mix the batter until it just comes together. Do not over mix the batter. Add the chocolate chips and stir until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins.
Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425*F (218°C) in the preheated oven. Lower the oven temperature to 350*F (176*C) and continue to bake the muffins for an additional 15-18 minutes. A toothpick inserted into the center should come out clean when they are done.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

UBE SOURDOUGH BAGEL - SAME DAY BAKE If you've never had a fresh-from-the-oven bagel prepare to be amazed. These UBE Sour...
27/09/2026

UBE SOURDOUGH BAGEL - SAME DAY BAKE
If you've never had a fresh-from-the-oven bagel prepare to be amazed. These UBE Sourdough Bagels are chewy, tightly-crumbed, lightly crisp on the outside, and just so good. This dough is so easy to prepare and bake the same day .

INGREDIENTS:
900g All Purpose Flour
200gActive Starter
450gWater
20g Salt
2tbs UBE Flavour

lMETHOD:-
In a stand mixing (hook attachment) - combine all ingredients & knead until elastic & smooth- Form into a ball.
Cover & proof until almost double (3hours)- Divide 16 portions & form balls & rest 15 mins- Shape into rings & proof until almost double in size (about 3 hrs)
Boil 1 liter of water with 2tos honey or sugar (I use white sugar)
Gently drop ring dough into simmering water & cook for 1 minute each side-
Bake at preheated oven at 220°c for 15-20 mins

Step-by- step Homemade Classic Sourdough Bread: where tangy meets tradition.INGREDIENTS:750g all purpose flour (unbleac...
27/09/2026

Step-by- step Homemade Classic Sourdough Bread: where tangy meets tradition.

INGREDIENTS:
750g all purpose flour (unbleached)
150g sourdough starter. ( You can used active fresh fed starter or DISCARDED starter) either of the both will work.
525g warm water
15g salt

Method:
1. Combine water, starter,flour and salt ( rest for 1 hour)
2. Stretch and fold every 40 minutes in between for 3 cycles.
3 Perform the Coil fold and let it Rest for 2 hours
5. Perform the Pre-shaping, rest for 30 minutes.
6. The Final shaping.
7. Place in the fridge for overnight for cold proofing.

BAKING TIME:
Pre-Heated dutch oven for 40 minutes.

The 6-Minute Score.
Place the loaf into a fully preheated Dutch oven at 250°C, cover, and bake for about 6 minutes (adjust slightly if baking hotter or cooler).
At this point, the crust will have set just enough to cut cleanly without dragging, but is still soft enough to open beautifully.
Uncover, make the expansion cut, then return the loaf to the oven covered to continue baking as usual before finishing uncovered for color and crust.
This method protects delicate scoring, prevents messy tears, and gives better bloom on loaves that feel challenging to cut before baking.

Note: this recipe perfect size for two loaves 🥖🥖

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