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?
Rye doughs
Rye doughs can be truly challenging even for seasoned many bakers. When we talk about rye doughs, we mean doughs where rye is predominant (so more than 70% rye out of the total flour amount). Whilst a small amount of rye flour (e.g. 10%) can have a desirable effect on a wheat dough (e.g. improves flavor and fermentation), a large amount of rye will make it behave in a completely different fashion. So if you don’t quite know what to expect and you’ve never worked […]
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.
