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 […]
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When can I use my 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.
