SOURDOUGH BREAD WORKSHOP
in Anne’s Kitchen
Artisan Breadmaker Reuven Arye
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.
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
Proofing- the second rise in pans and baskets
Grigne- artistic slashes
Wednesday March 2
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: firstname.lastname@example.org