Hydration – expressed in %, it means the proportion of water and it always relates to the flour amount (which is always 100%). So: 100% hydration means it contains equal parts flour and water 70% hydration means it contains 70 grams water per 100 grams flour. 65% dough hydration means it contains 650 grams water per 1000 grams flour (Be careful to account for the amounts of flour and water in the starter as well as the ones added in the bread recipe itself). Autolyse […]
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Terminology
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.
