Begin by introducing the Spanish Heritage Sourdough Bread Workshop in Tucson, highlighting its focus on traditional techniques and cultural significance. Delve into the historical background of White Sonora Wheat, examining how its introduction by the Spanish in the 1600s influenced local agriculture and cuisine. Transition into the broader narrative of wheat cultivation, exploring the evolution of wheat varieties and their roles in different cultures. Discuss how historical and agricultural contexts shape contemporary baking practices and preferences. Conclude by reflecting on the importance of preserving and celebrating heritage baking traditions in today’s culinary landscape.