Weekend Workshop: Sourdough Breads with Regional Grains

Spend a weekend at Frank Lloyd Wright’s Taliesin estate in Spring Green learning how to bake sourdough breads with regionally grown, stone-milled grains! Discover the art of sourdough baking using time-honored techniques and regionally grown, stone-milled grains. Get hands-on practice mixing, shaping, and baking, sample your creations, and take home a sourdough starter, recipes, and tips—while learning how to support your local grain economy.