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
What factors does your starter’s character depend on
We keep saying that not all sourdough starters are the same, that each one is unique. Even if your starter was not your own doing, that is if you got it from someone, now that starter is yours and has little to do with the starter it originated from. What is of particular interest in a sourdough starter are the following factors: Acidity Proofing power Acidity id given by, you guessed it, the acids that are being produced by your starter. But this runs a […]
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.
