What is a sourdough starter and how does a simple mix of flour and water get to raise a loaf? Briefly put, there are two types of microogranisms in that jar of starter, both very important Wild yeast – it’s called wild, because, well, they are wild. Wild yeasts live on just about any surface around us, including grains and flour. What you are doing when you are making up a new sourdough starter is basically capturing these wild yeasts inside the jar. Yeast, as […]
Blog
What is a sourdough starter – lots of microbiology and a bit of magic
Rye doughs
Rye doughs can be truly challenging even for seasoned many bakers. When we talk about rye doughs, we mean doughs where rye is predominant (so more than 70% rye out of the total flour amount). Whilst a small amount of rye flour (e.g. 10%) can have a desirable effect on a wheat dough (e.g. improves flavor and fermentation), a large amount of rye will make it behave in a completely different fashion. So if you don’t quite know what to expect and you’ve never worked […]
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.
