Do I need prior baking experience?

No prior experience is necessary; the workshop welcomes all skill levels and teaches foundational techniques.

Is the sourdough starter provided?

Yes, each participant takes home their own living sourdough starter to continue baking at home.

Are regional grains gluten-free?

The grains used are traditional wheat and rye varieties; the workshop is not gluten-free.

What should I bring to the workshop?

Bring an apron, water bottle, comfortable shoes, and optionally a notebook for notes.

Is the workshop held indoors or outdoors?

Activities take place primarily indoors in a kitchen studio space at the Taliesin estate.

Are meals included during the workshop?

Participants should check with the organizer, but generally, meals and snacks are not included.

Hands-On Sourdough Workshop in Spring Green, Wisconsin | Events | Food Tour

Set against the historic Taliesin estate in Spring Green, Wisconsin, the Sourdough Breads with Regional Grains Workshop offers a unique blend of culinary craft and local heritage. This weekend workshop, led by baker Kirk Smock, immerses participants in the art of sourdough bread-making using grains sourced from the surrounding region. Spring Green itself is nestled in a landscape of rolling hills and farmland known for its vibrant agricultural roots, making it a fitting backdrop for this intimate culinary experience. The workshop centers on traditional techniques, teaching attendees how to nurture sourdough starters, mix dough by hand, and shape beautiful loaves. Beyond kneading and baking, participants connect meaningfully with the local grain economy, gaining insight into sustainable agriculture practices that sustain this area’s rich food culture. The setting is as inspiring as the work itself: Frank Lloyd Wright’s Taliesin estate, a place where architecture and nature harmonize. Here, historic significance meets hands-on creativity, elevating the culinary education. What sets this workshop apart is its focus on regional grains, encouraging a deeper appreciation for the source ingredients and their journey from field to table. The small-group format creates a welcoming atmosphere for bakers of varying skill levels to share stories and techniques. For visitors to Spring Green, this workshop is more than baking; it’s a sensory journey through Wisconsin’s artisanal grain scene and a chance to engage with the land in an authentically local way. Whether a backyard baker or professional chef, participants leave with not only their own sourdough starters but a lasting connection to the soils and traditions of this distinctive Midwestern landscape.