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Sprouted Grain Breads (2016)

October 2, 2016, 1:00 pm - 3:00 pm




Are you curious about sprouted grains? What are they? And what makes them so healthy? Adding sprouted grains to breads transforms flavor and intensifies nutritional value. With a few tips and tricks, baking with sprouted grains can be fun and simple! Join Shawn and learn more about these grains, while making a loaf to take home.

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.