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Rye Sourdough Breads

October 8, 2017, 3:30 pm - 5:30 pm



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!


Quotes from 2016 Attendees:  

Really enjoyed the class, very accessible and good explanations. Excellent instructor, very smart.

Shawn has a lot of knowledge & a very good class style.  Keep him coming.





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: Webb Middle School, 707 N Webb Avenue, 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.