Dough kneading

Kneading your dough is basically the first phase you go through to get from a bag of flour to a beautiful loaf. What happens in your dough when you knead it? You hydrate the flour. Flour will undergo a great transformation once in contact with water. Gluten begins to form in your dough, as you just add water to your flour. You don’t even need to knead it, the gluten can form by itself. You need to gradually add water to the flour and only […]

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Osmotolerant sourdough starters

Enriched doughs are doughs that are high in fats, sugars or dairy. Although they may seem very similar, they are quite different to lean doughs (that is regular doughs, like bread dough), which is why they require a slightly different approach when it comes to the sourdough starter used in these doughs as well. Enriched doughs require osmotolerant starters in order to have an optimum rise and taste. That is not to say you can’t use your regular sourdough starter to proof a brioche, but […]

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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.

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