If you have reached the point where you have an active starter, but you’re not making bread that often, refrigerating your starter is a good way to preserve it without needing to feed it every 12 hours and discard that much flour. The advice in this article is regarding active, stable starters. If you have a very young starter (younger than one month) or it’s still not stable (if it doesn’t have a predictable behavior after each feed) or if for any reason it’s still […]
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How to keep your starter refrigerated
Advice for a strong starter & how to back-up your starter
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 […]
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.
