Molly PavlovichA 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 of its charm.
“There’s a lot of care that goes into making a good loaf of bread,” said Shana Amsterdam, who co-owns and founded Talking Breads alongside her husband, Joe, in 2020. “It’s very scientific, but it’s also an art and you have the freedom to do whatever you want with it.”
Rather than chasing perfection, the bakers at Talking Breads lean into exploration, trusting that good bread comes from being present with the process. That spirit of exploration makes sourdough approachable even for beginners, inviting them to embrace unpredictability and discover the quiet joy of creation that can’t be rushed.
HOW TO START: STARTER!
The easiest way to begin baking sourdough is with a little help—namely, an active starter from someone who already bakes. Many home bakers are happy to share, and Talking Breads sells its own starter in-store.
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.
• 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.
“Feed” the 2 tbsp of starter by adding 1/2 cup flour and 1/4 cup water. Stir and cover loosely. Keep the jar at room temperature, feeding daily until the starter is bubbly, tangy-smelling, and doubles in size a few hours after feeding.
TIPS FROM TALKING BREADS
Caring for your Starter
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 the starter, then thaw and feed it a few times before baking to reactivate it.
Take Your Time
A miche-style loaf is a multi-day project: mix, fold, rest, shape, rise, and bake. The waiting periods aren’t
just part of the process—they’re part of the flavor and texture.
Trust Your Senses
Feel is more important than precision. If the dough 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 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.
MAKING MICHE SOURDOUGH
A large, round loaf with a chewy crust and hearty flavor—a forgiving favorite for beginners and a popular pick at Talking Breads.
INGREDIENTS
Levain (starter build):
2 tbsp active sourdough starter
1/3 cup whole wheat flour
3 tbsp water
Final Dough:
1 3/4 cups room temperature water
3/4 cup levain (from above)
4 1/4 cups bread flour
1 2/3 cups whole wheat flour
1 tbsp salt
INSTRUCTIONS
1. Make the Levain (Night Before):
In a jar or small bowl, mix the starter, whole wheat flour, and water. Cover loosely and leave at room temperature overnight until it’s bubbly
and doubled in size.
2. Mix the Dough:
In a large bowl, combine and mix the Final Dough ingredients, outlined above. Mix until there’s no dry flour left. It should feel like thick peanut butter—sticky but stirrable. Cover and let rest for 30–60 minutes.
3. Add Salt:
Sprinkle in the salt. If it feels dry or hard to mix in, add a tablespoon or two of water to help it incorporate. Mix gently by hand until fully incorporated.
4. Let It Rise & Fold:
Let the dough rise at room temperature for 4–5 hours. During the first 2 hours, fold the dough every 30–45 minutes. To fold, grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all 4 sides. Gently press down after the last fold. This helps build strength and
structure in the dough.
5. Divide & Shape:
Flour a clean surface and gently shape the dough into a loose ball, pinching the edges together to form a seam. Let it rest for 1 hour. Then, reshape it into a tighter ball and place it in a lightly floured bowl or proofing basket, seam side up, for the final rise.
6. Final Rise (Overnight):
Loosely cover the dough with a kitchen towel or plastic wrap and refrigerate overnight (8–12 hours).
7. Bake:
Preheat oven to 475°F with a Dutch oven or baking stone inside. Gently move the dough from your bowl or proofing basket onto a piece of parchment paper. Using a sharp knife, make a few shallow cuts on top—this helps the bread expand as it bakes.
8. Bake for 20 minutes covered with a lid. Then, bake 25–40 minutes uncovered, until the crust is deep golden and crisp.
9. Cool for at least 1 hour before slicing. Store at room temperature in a paper bag or loosely wrapped in a clean kitchen towel, which will
keep it fresh for 2–3 days.
*For longer storage, slice and freeze in an airtight bag. You can toast or warm slices straight from the freezer
