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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.
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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
Send Email
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Printed courtesy of www.springgreen.com/ – Contact the Spring Green Area Chamber of Commerce for more information.
208 N Winsted Street, Spring Green, WI 53588 – (608) 588-2054 – sgacc@springgreen.com