We are talking about converting your starter, wither by feeding it with a different kind of flour or by increasing/ decreasing its hydration level. E.g. you have a starter you usually feed with white bread flour and you want to convert that starter to a rye one or you keep your starter at a 100% hydration and you would like to take that down to 70%. If you want to feed your starter with a different flour You can simply do it and there is […]
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How do you convert your sourdough starter
Ciabatta
Main features: crunchy crust, very open crumb Type of dough: high hydration, very wet dough Flours: white wheat flour, strong flours (this recipe also uses kamut for extra flavor) Key pointers for a correct execution: Folding the dough during bulk ferment (S&F, lamination, coil folds) Long cold fermentation for deep flavor High temperature baking, powerful steam injection during the first few minutes of baking Pairing: olive oil & balsamic, ideal for sandwiches. Ciabatta is a loaf that originates in sunny Italy and, contrary to popular […]
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.
