Illustration by Lea Kron
If there’s one positive result one could glean from quarantine, it’s the plethora of sourdough bakers birthed from the adversity of having plenty of time on our hands. While many different iterations of sourdough are offered, and it’s often now counted as the second of lechem mishneh on people’s tables each Shabbos, one woman realized that if this dough is good enough to take its place next to one iconic Shabbos food, why not mix things up a little and have it replace the base of our favorite Motzaei Shabbos food too? Meet Chamudi (aka Yocheved) Jacobs, the sourdough pizza queen.
Growing up, I never did any cooking or baking. My first memory was making soup in seminary and not knowing that I had to reduce the flame once the water started boiling. I’m proud to say that I’ve come a long way since then!
My husband and I moved from Brooklyn to Lawrence to be closer to our children who live in the Five Towns area. The commute was a huge adjustment, and when Covid hit and we became homebound, I can’t say I was unhappy. I felt like I had gained some hours in my day!
My sister Chanalee, aka the Challah Fairy, who had a successful bakery and café in Rockland County for ten years, suggested I start making sourdough. I wasn’t ready for the huge commitment, so she guided me through the process of making sourdough with yeast. I’ve always loved trying new recipes and was up for the challenge.
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