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 […]
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Osmotolerant sourdough starters
How do you convert your sourdough starter
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 […]
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.
