1 Dough, Many Possibilities // July 14th

1 Dough, Many Possibilities // July 14th

145.00

While the professional baker experiments with different breads at the bakery, the home baker rarely has the time and energy to make more than a single type of dough amidst a hectic world. In this one-day workshop led by full-time web-developer and part-time baker Rich Orris, we’ll explore the many uses of one basic sourdough. In addition to loaves of bread, we’ll create pizzas, pita, and more in the wood-fired oven. Participants will leave with a proofing basket and some dough to take home.


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Instructors: Rich Orris and Brennan Johnson

Date: July 14th, 9am - 3:30pm

Rich Orris is a self-taught baker whose obsession with gluten began after an ill-fated move to a small town in New England where there was nothing to do and nowhere to eat. Since moving to his current homestead in Asheville, he has been working on perfecting and teaching the food of his youth, the bagel. Rich approaches baking with a degree in math, but also recognizes the beautiful chaos of wild yeast. Passionate about community and sustainable food systems, Rich is a co-organizer of the Asheville Bread Festival and runs a pizza and bagel pop-up series called Bad Seed, named for the oft-demonized wheat that is so important in our culture. Photo by Tara Jensen


Rich Orris is a self-taught baker whose obsession with gluten began after an ill-fated move to a small town in New England where there was nothing to do and nowhere to eat. Since moving to his current homestead in Asheville, he has been working on perfecting and teaching the food of his youth, the bagel. Rich approaches baking with a degree in math, but also recognizes the beautiful chaos of wild yeast. Passionate about community and sustainable food systems, Rich is a co-organizer of the Asheville Bread Festival and runs a pizza and bagel pop-up series called Bad Seed, named for the oft-demonized wheat that is so important in our culture.
Photo by Tara Jensen