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Sourdough Bread


in Anne's Kitchen


Artisan Breadmaker Reuven Arye

Breads in Germany First time ever in Caesarea! Reuven Arye, a Renaissance man with extensive artisan baking experience in the U.S. and Israel, will enrich our mornings and teach us all about the basics of bread making; the differences between yeast breads and sourdoughs; the importance of bread in various civilizations; it’s meaning in Judaism and of course – he will show us how to make it, shape it, flavor it, bake it, serve it and eat it! Each workshop will be filled with facts, history, and legends – mixed in while getting our hands into the dough. You’ll go home every week with recipes to make, a batter to bake, and new friends made. This course will give you the skills and confidence to make bread baking a part of your life! Each session will be accompanied by a light lunch & wine and of course (!) specialties from Anne’s cookbooks. Enjoy the magnificent views, the gourmet kitchen, the beautiful surroundings and the cheerful atmosphere that is always a vital part of Anne’s events. 6 Kitchen of My Dreams Wednesday February 10 The joy, wisdom, health, history and mystery of bread baking Basic chemistry and alchemy of the baking process What sourdough is, and how to culture it and care for it The baking process A-Z Whole Wheat and Rustic bread Shaping a Boule or Round loaf Wednesday February 17 Rye Flour, folklore and baking traditions Whole Rye bread and Rye blends Shaping Batard loaves Adding nuts and fruits to bread Getting to know your oven Monday February 22 Spelt flour and bread Baking seeded bread Shaping baguettes Proofing- the second rise in pans and baskets Grigne- artistic slashes Storing bread Wednesday March 2 Bialys Rolls Pizza Foccacia Bakers percentage Price: NIS 750 for all 4 classes All materials included Places Limited to 8 Individual Class: NIS 200 (if space allows, and no equipment supplied) (Evening course also possible for minimum of 5) To reserve: Call Anne: 054 543-0228 or Email: