In the heart of her home kitchen in the gorgeous Judean mountains, Amanda Moskowitz is crafting a culinary revolution, one loaf at a time. What began as a simple science experiment with her children during the COVID-19 lockdowns has risen into a thriving artisanal bakery business.
"It started as a way to keep the kids engaged during those long days at home," Amanda recalls. "But as I continued to bake, always striving to improve the results just a bit more, I realized I had found my true passion."
A former public school teacher, Amanda has traded lesson plans for recipe cards, embracing the flexibility and creativity that comes with running a home bakery. Her specialty? Authentic sourdough breads that have quickly gained a devoted local following.
But Amanda's culinary pursuits don't stop at bread. She's expanded her repertoire to include other baked goods like English muffins, and she's sharing her knowledge through workshops on pickling, babka, and rugelach making.
"I love the ability to interact and educate around food," Amanda explains. "It's a different kind of teaching, but just as rewarding."
For those looking to taste a slice of Amanda's artisanal creations or join one of her workshops, she encourages reaching out for a full menu or to place an order. It's clear that in Amanda's kitchen, every loaf tells a story of passion, perseverance, and the joy of sharing good food with others.
You can find more of Amanda's delicious baking (and place orders) on Instagram at simply_sour_homebaker
Here's her recipe for a simple yet delicious spelt sourdough loaf:
Amanda's Amazing Spelt Sourdough
Ingredients:
- 230g water
- 70g ripe sourdough starter
- 350g spelt flour
- 7g salt
Method:
1. In a large bowl, combine all ingredients in the order listed. Mix roughly, ensuring all flour is incorporated.
2. Over the next 2 hours, perform coil folds on the dough every 30 minutes (4 times total).
3. Allow the dough to bulk rise. This can take 4-10 hours, depending on your kitchen's temperature.
4. When the dough has increased in volume by 75-100%, shape it into a tight ball and place in a proofing basket.
5. For best results, refrigerate overnight.
6. The next morning, preheat your oven and a dutch oven or heavy pot to 240°C (465°F).
7. Carefully turn out the dough onto parchment paper. Score the top and add decorative cuts if desired.
8. Lower the dough into the hot pot. Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes.
9. Although the aroma will be tempting, allow the loaf to cool for at least an hour before slicing.
Amanda's Tip: "Patience is key in sourdough baking. The long fermentation not only develops complex flavors but also makes the bread more digestible. It's worth the wait!"
