How do you know when your starter is ripe and ready to be used for breadmaking? More importantly, how do you know if your starter is able to render a good loaf? The following discussion is regarding stable sourdough starters, if you just began building your starter, you need to take some time to feed it regularly until it stabilizes. Trust the process. So, once you have a viable sourdough culture, when you see that your starter has fermented (at least doubled its volume ideally […]
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When can I use my starter?
How to keep your starter refrigerated
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 […]
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.
