Dewey Hall holds their third annual sourdough bread-baking competition, celebrating a centuries-old art by giving local home bakers a chance to show their skill, and offering all comers a chance to taste.
The origins of sourdough bread date to around 14,000 years ago, according to archeological evidence. The use of yeast, however, is relatively recent in the history of bread making, dating to the past 150 years. Before that, sourdough culture was the only leavening agent—and that traditional method has experienced a resurgence in home baking.
Anyone is welcome to join in the contest (just sign up ahead). Local bakers will enter two full-size loaves of bread, one for tasting/judging and one to be raffled off. Anyone with a ticket can sample the contestants’ loaves of bread along with complementary cheese boards from Rubiner’s Cheesemongers and wine, beer, and non-alcoholic beverages provided by DARE Bottleshop.
You can also win loaves of freshly baked sourdough bread and other prizes through a raffle — tickets wil benefit Dewey Hall.
The emcee for the evening is Perry Grebin, a graphic designer and artist for screen and stage, and live music will be performed by the Michael Junkins Duo. The culinary judges will be Jean-Francois Bizalion of Bizalion’s Fine Foods, Richard Bourdon of Berkshire Mountain Bakery and Sarah Reynolds North of Found Bread.
This event is supported in part by AutoBahn, DARE Bottleshop, Magnet Works, and Rubiner’s Cheesemongers. Dewey Hall is producing this event with the help of committee chair Evelyn Battaglia (Food Writer/Cookbook Editor/Berkshire Edge Special Projects Editor) and volunteer Sherri Gorelick (avid home baker and 2022 contest entrant!), who have offered their culinary expertise to the organizational team for this event.