Weekend Workshop: Sourdough Breads with Regional Grains
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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.
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Date and Time
Friday Oct 30, 2026 Sunday Nov 1, 2026
Fees/Admission
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.
Contact Information
Noa Johnson
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