If you just started your sourdough journey and have built your own starter from scratch, you have reached the point where you have to take care of it. A few pieces of advice you might want to consider: Although it mights seem redundant to say it, it is important. Never ever use the entire starter culture you have for breadmaking, always keep as little as 5-10 grams and feed it. If you use it all, you will have to start all over building your starter […]
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Advice for a strong starter & how to back-up your starter
Borodinsky bread, a Russian story for the ages
Main features: dense, brick-like bread Type of dough: rye, sticky dough Flours used: rye flour, red rye malt, wheat flourTips for a correct execution: Tips for a correct execution: proofing times can be very short, keep your eyes on the dough at all times; Rest the bread for at least 24 hours (ideally 48 hours) after baking before cutting; Working with this type of dough can be very difficult, having wet hands and utensils helps. Pairing: works best in association with fish, caviar, cured meats. […]
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.
