If you just started your sourdough journey and have built your own starter from scratch, you have reached the point where you have to take care of it. A few pieces of advice you might want to consider: Although it mights seem redundant to say it, it is important. Never ever use the entire starter culture you have for breadmaking, always keep as little as 5-10 grams and feed it. If you use it all, you will have to start all over building your starter […]
Blog
Advice for a strong starter & how to back-up your starter
A short introduction to flours
How many types of flour are out there? Countless. Out of these flours, even seasoned bakers know only a handful of flours they were lucky enough to work with. There are a few countries that have centuries old tradition when it comes to farming grains and milling the cereal into what every baker needs for their bread. France and Italy are definite leader when it comes to flour production, but there are a few other countries that are challenging them now, amongst which the U.K., […]
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.
