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Rustic Breads and Sourdough

October 6, 2017, 9:00 am - 11:00 am



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Explore the techniques, flavors, cultural importance, and nutritional benefits of traditional fermented dough recipes. Learn how to keep your bubbling sourdough starter alive and take home a loaf made in class.

Quotes from 2016 attendees:

I really enjoyed this presenter and the topic.  He was so well organized, prepared, knowledgeable and genuine. “

Very fun and informative! Beautifully organized!

He keeps the talk focused and engages all the audience, not only a few people. 






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 bread.
This is a hands-on class.
Check-in begins 10 minutes before the start of the class.