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Alternative Grain Cookies and Cakes

Oct 14, 12:30 pm - 2:30 pm



Go beyond wheat to locally grown and milled buckwheat, rye, spelt and sorghum. Transform familiar cookies and cakes by using alternative grains and discover new flavors and pleasures.

This is a brand-new class for Fermentation Fest 2017!




Shawn Rediske began his baking career as a hobby while working professionally as an engineer. Engineering developed his passion for process; time revealed a desire to help people and support sustainability. Shawn, is co-owner (with his wife, Raelyn) and baker at Water House Foods, in Lake Mills, WI, which opened in late 2008. Water House specializes in making tasty foods using Wisconsin and organic ingredients (over 65% of all the ingredients that Water House uses are sourced from Wisconsin). Self-taught, Shawn spends much of his time sharing what he’s learned by teaching baking and cooking classes and he is thrilled to be returning to Fermentation Fest for his 5th year of bread classes.


Key Information:

Class Location: First Presbyterian Church, 148 N Park Street, Reedsburg, WI 53959.
Each attendee will take home some baked goods.
This class is a demonstration and is not hands-on.
Check-in begins 10 minutes before the start of the class.