Sourdough fermentation was most likely discovered by accident, when someone forgot about a mix of flour and water and noticed that, days later, this mix started coming to life. When science advanced, we started understating exactly what goes on in sourdough cultures, which are basically a mix of wild yeasts and lactic acid bacteria, which pre-digest the carbohydrates in flour, making nutrients readily available to the human digestive system. In the 20th century, as demand for bread had risen dramatically, people isolated yeast cultures and […]
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How to build your sourdough starter from scratch
How to maintain a sourdough culture
Whether you grew your own starter from scratch or received one from a friend, your starter will need to be maintained, that is fed. Over time, you will learn to adjust your feeding schedule to best suit your needs, but if you are relatively new at this, we suggest a feeding option in 1: 3: 3 ratios, that is: 1 part starter: 3 parts water: 3 parts flour Examples 10 g starter + 30 g water + 30 g flour 5 g starter + 15 […]
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.
