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Bread Baking Lab with Bazile Booth

This class is dedicated to bread bakers, beginners through intermediate, who are ready to discover the world of flavor beyond plain white flour. This course will explain facets of wheat that seasoned bakers use to perfect their loaves including gluten development, wheat varieties, milling styles, enhanced digestibility, and flavor development through sourdough techniques. We will also combine wheat with a wide variety of non-wheat grains to build versatile, open-crumb loaves for sandwiches and toast. Recipes are based on flours from one of this country’s great Origin Mills, Meadowlark Organics in neighboring Ridgeway. We will provide a list of what to bring and where to find supplies for the novice in advance of the class.

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About the Instructor

Bazile Booth is a self-taught baker, food entrepreneur, and fermentation enthusiast. Her kitchen is her laboratory, at home and at work. Inspired in her late teens by a collection of vegetarian cookbooks, she trusted her senses and followed her passion for natural foods from her unique hometown of Boulder, Colorado, to the fertile Wisconsin River Valley. Bazile hones her culinary skills through continuous practice, attending fermentation and baking workshops, and, most recently, teaching. Bazile lives in nearby Spring Green, where she and her husband David concoct fabulous soups and baked goods from scratch under the brand name Soups! I Did it Again.

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About Your Stay

This one-of-a-kind weekend experience is designed to allow you to disconnect, immerse and explore. “Taliesin works like a charm on everybody that comes within its atmosphere,” writes Wright to his friend and client Darwin Martin in 1929. To experience Taliesin in its fullest, you will access a variety of historic spaces and the pristine rural landscape of Driftless Wisconsin; complementary housing is included in the workshop experience.

Please note that we are not aiming at being a hotel or resort, but focus on carrying out the timeless elements of the Taliesin Legacy - connecting people, architecture, and the land.

Each of you will be housed in a single room across the Taliesin estate in rustic Taliesin Fellowship dwellings, with shared bathrooms, access to a kitchenette, and living space.

Each workshop includes a welcome reception in the main residence and a tour of the buildings. Classroom instruction will be held in the kitchen of the Frank Lloyd Wright Visitor Center and in other designated spaces across the Taliesin estate. Lunch and breakfast will be served at the Frank Lloyd Wright Visitor Center, while dinner is a wonderful opportunity to explore the local artisanal community individually or as a group - stay tuned for details.

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Rates

Adult (Ages 18+): $1,500 per person Includes breakfast and lunches, workshop instruction, materials, guided tour, guestroom on the estate and welcome reception in the main house

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Testimonials

A Curious Communion of Flour and Form: An Interview with Deborah Rogers

Architecture, Bread Baking, and Enrichment: An Interview with Bill Russell

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Location

The workshop check-in will begin Friday afternoon at 2 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 rooms.

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About Taliesin Preservation

VISION

Taliesin is acknowledged as the embodiment of American architect Frank Lloyd Wright's commitment to the creation of exceptional environments that harmonize architecture, art, culture, and the land.

MISSION

As stewards, Taliesin Preservation's mission is to preserve the cultural, built, and natural environments that comprise the Taliesin property and to conduct public educational and cultural programming that provides a greater understanding of Frank Lloyd Wright's architecture and ideas.