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
What is a sourdough starter – lots of microbiology and a bit of magic
What is a sourdough starter and how does a simple mix of flour and water get to raise a loaf? Briefly put, there are two types of microogranisms in that jar of starter, both very important Wild yeast – it’s called wild, because, well, they are wild. Wild yeasts live on just about any surface around us, including grains and flour. What you are doing when you are making up a new sourdough starter is basically capturing these wild yeasts inside the jar. Yeast, as […]
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.
