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Sprouted Grain Breads

October 14, 2017, 4:00 pm - 6:00 pm



Are you curious about sprouted grains?  What are they? and what makes them so healthy? In this demonstration class, learn more about these grains and how best to use them in bread baking.





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 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: First Presbyterian Church, 148 N Park Street, Reedsburg, WI 53959.
Each attendee will take home some bread.
This class is a demonstration and is not hands-on.
Check-in begins 10 minutes before the start of the class.