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Rye Sourdough Breads (2016)

October 9, 2016, 12:30 pm - 2:30 pm




Rye sourdough, a staple of Northern and Eastern Europe, is an important part of Wisconsin food heritage. With its own challenges and benefits, learning to bake with rye can be rewarding and delicious. Explore techniques, flavors, cultural importance, and nutritional benefits of sourdough rye breads. Make and take home your own loaf, plus some sourdough rye starter to keep the fermentation process alive!

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.