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 […]
Blog
What is a sourdough starter – lots of microbiology and a bit of magic
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.
