Fall 2025 Unscripted Magazine - Flipbook - Page 40
TALKING BREADS
TALKS SOURDOUGH
A Mechanicsburg-based business, located at 1619 West Lisburn Road, Talking Breads,
shares its philosophy on baking and how to make your first sourdough loaf.
Baking sourdough is a slow, sensory process—more
playful discovery than exact science. That’s part
•
“Feed” the 2 tbsp of starter by adding 1/2 cup flour
and 1/4 cup water. Stir and cover loosely.
of its charm.
Keep the jar at room temperature, feeding daily until
"There’s a lot of care that goes into making a good loaf
the starter is bubbly, tangy-smelling, and doubles in
of bread,” said Shana Amsterdam, who co-owns and
size a few hours after feeding.
founded Talking Breads alongside her husband, Joe,
in 2020. “It’s very scientific, but it’s also an art and you
T I P S F R O M TA L K I N G B R E A D S
have the freedom to do whatever you want with it.”
Caring for your Starter
Rather than chasing perfection, the bakers at
Talking Breads lean into exploration, trusting that good
bread comes from being present with the process.
After you’ve used your starter for the first bake, it
doesn’t need daily feedings unless you plan to bake
often. For occasional bakers, store it in the fridge and
feed it about once a week. For longer breaks, freeze
That spirit of exploration makes sourdough
the starter, then thaw and feed it a few times before
approachable even for beginners, inviting them to
baking to reactivate it.
embrace unpredictability and discover the quiet joy
of creation that can’t be rushed.
Take Your Time
A miche-style loaf is a multi-day project: mix, fold,
H O W T O S T A R T: S T A R T E R !
The easiest way to begin baking sourdough is with a
little help—namely, an active starter from someone
rest, shape, rise, and bake. The waiting periods aren’t
just part of the process—they’re part of the flavor
and texture.
who already bakes. Many home bakers are happy to
Trust Your Senses
share, and Talking Breads sells its own starter in-store.
Feel is more important than precision. If the dough
Their starter originally came from Oregon, where
Shana once lived. She brought it with her to revive
when she returned to her Central PA roots.
You can also grow your own starter from scratch in
a week using just flour and water.
is too sticky, dust your hands with flour. If it’s slow to
rise, give it more time. Let the dough guide you and
adjust based on touch and observation.
Embrace Exploration
Every loaf will be slightly different. Temperature,
the type of flour, and slight differences in rise times
•
Day 1: Mix 1/2 cup flour and 1/4 cup water in a jar.
Cover loosely with a kitchen towel or plastic
wrap and leave at room temperature.
•
Days 2–7: Remove most of the starter, leaving
about 2 tbsp. You can discard the rest.
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all influence the outcome. Sourdough is a craft that
rewards patience and experimentation, so treat each
bake as a chance to learn. Take note of what works
and what you might try differently next time.
