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Flatbreads and Focaccia

Oct 6, 12:30 pm - 2:30 pm

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$35

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Explore differences in dough hydration and its effect on flavor and volume.  Using Wisconsin-grown and -milled heritage wheat flours, you make whole grain sourdough pita (with or without pockets) and bubbly focaccia (with seasonal toppings), and learn how to tailor them to your likes. Recipes provided. Flatbreads to sample in class and to take home.

This is a 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 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 5th year of bread classes.

 

Key Information:

Class Location: Dietz Kitchen Gallery, 26 E Main Street, Reedsburg, WI 53959
Each attendee will make take home some flatbreads
This is a hands-on class.
Check-in begins 10 minutes before the start of the class.