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October 7, 2016, 12:00 pm - 3:00 pm|
Have you mastered sourdough and slow-rise bread making and want to expand your skills? Go beyond the basics and learn techniques to expand your repertoire. Explore overnight soakers and mashes, folds, high hydration dough, and alternative flours. Take home bread made in class.
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 of 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 4th year of bread classes.