If you have reached the point where you have an active starter, but you’re not making bread that often, refrigerating your starter is a good way to preserve it without needing to feed it every 12 hours and discard that much flour. The advice in this article is regarding active, stable starters. If you have a very young starter (younger than one month) or it’s still not stable (if it doesn’t have a predictable behavior after each feed) or if for any reason it’s still […]
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How to keep your starter refrigerated
Terminology
Hydration – expressed in %, it means the proportion of water and it always relates to the flour amount (which is always 100%). So: 100% hydration means it contains equal parts flour and water 70% hydration means it contains 70 grams water per 100 grams flour. 65% dough hydration means it contains 650 grams water per 1000 grams flour (Be careful to account for the amounts of flour and water in the starter as well as the ones added in the bread recipe itself). Autolyse […]
About us
The story behind ‘Homebakers by Grain Trip’ cannot start without first mentioning our “big brother”. With Grain Trip, we dreamed of taking everyone who visited our bakery on an exciting journey around the world, where they could discover the tastes and treats of new destinations on each visit. We were homebakers for a very long time until we could make Grain Trip Bakery a reality. We opened its doors in April 2018, bringing 100% sourdough breads and tasty pastries, filled with love and character, to our hometown of Bucharest in Romania.
