We are talking about converting your starter, wither by feeding it with a different kind of flour or by increasing/ decreasing its hydration level. E.g. you have a starter you usually feed with white bread flour and you want to convert that starter to a rye one or you keep your starter at a 100% hydration and you would like to take that down to 70%. If you want to feed your starter with a different flour You can simply do it and there is […]
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How do you convert your sourdough starter
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.
