Sourdough fermentation was most likely discovered by accident, when someone forgot about a mix of flour and water and noticed that, days later, this mix started coming to life. When science advanced, we started understating exactly what goes on in sourdough cultures, which are basically a mix of wild yeasts and lactic acid bacteria, which pre-digest the carbohydrates in flour, making nutrients readily available to the human digestive system. In the 20th century, as demand for bread had risen dramatically, people isolated yeast cultures and […]
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How to build your sourdough starter from scratch
Osmotolerant sourdough starters
Enriched doughs are doughs that are high in fats, sugars or dairy. Although they may seem very similar, they are quite different to lean doughs (that is regular doughs, like bread dough), which is why they require a slightly different approach when it comes to the sourdough starter used in these doughs as well. Enriched doughs require osmotolerant starters in order to have an optimum rise and taste. That is not to say you can’t use your regular sourdough starter to proof a brioche, but […]
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.
