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Heritage Grain Breads (2016)

October 2, 2016, 4:30 pm - 6:30 pm




Heritage grains offer healthy and tasty option for people looking to avoid so-called ‘modern wheat’. Explore the ways grains have transformed over the last 100 years and make bread using Wisconsin heritage wheat.

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.