Weekend Workshop: Sourdough Breads with Regional Grains

Description

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. The workshop check-in will begin Friday afternoon at 12:30 pm. Please arrive at the Frank Lloyd Wright Visitor Center at 5607 County Rd C Spring Green, WI 53588, and walk into the building. Staff will welcome you upon arrival and usher you to your room. Note: there is no public transportation in Spring Green. Adult (Ages 18+): $1,800 per person plus 6% service fee Includes breakfasts, lunches, one dinner, workshop instruction, guided tour, guestroom on the estate for two nights, and welcome reception in the main house. https://www.taliesinpreservation.org/weekend-workshops