How do you know when your starter is ripe and ready to be used for breadmaking? More importantly, how do you know if your starter is able to render a good loaf? The following discussion is regarding stable sourdough starters, if you just began building your starter, you need to take some time to feed it regularly until it stabilizes. Trust the process. So, once you have a viable sourdough culture, when you see that your starter has fermented (at least doubled its volume ideally […]
Blog
When can I use my starter?
Terminology
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 […]
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.
