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Harvest In the Harbor Festival Sourdough Baking Contest The origins of sourdough bread date to around 14,000 years ago, according to archeological evidence. The use of yeast, however, is 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 in the last decade. We are celebrating this art by giving bakers a chance to show their skills and offering attendees a fun culinary experience.
The contest will have winners for first, second, and third place in both a professional and amateur group. You are considered a professional if you offer your product for sale. Bakers will enter two full-size loaves of bread, one for tasting/judging and one to be raffled off.
Rules:
In our sourdough baking competition, participants must bake their bread using a naturally fermented starter; no commercial yeast is allowed. All loaves should be shaped by hand. Bakers are allowed to use only flour, water, salt, and starter, no additives or commercial enhancers. Shape is the baker’s choice. It is recommended to include at least one seasonal local ingredient, such as an apple or tomato.
Our sourdough baking contest will be judged on several key characteristics: appearance, aroma, flavor, crumb (internal texture), and baking quality (how well the loaf is cooked). Our three judges will use a scoring system to evaluate each category and assign points.
Here's a more detailed breakdown:
1. Appearance: This includes the overall shape, crust color, and scoring (if any). A well-shaped loaf with a golden-brown crust is preferred.
2. Aroma: Judges will assess the fragrance of the bread, looking for a pleasant, yeasty, and slightly tangy aroma characteristic of sourdough.
3. Flavor: This is a crucial aspect, focusing on the balance of acidity and sweetness, the complexity of flavors, and the absence of any off-flavors.
4. Crumb: The interior texture of the bread will be assessed. A good sourdough should have an open, airy crumb with irregular holes indicating proper fermentation and baking. A gummy or dense crumb is often a negative indicator.
5. Bake Quality: This refers to how well the bread is cooked. The crust should be crisp, and the interior fully cooked. The bread should not be wet or gummy inside, which could indicate under-fermentation or under-baking.
In our sourdough baking competition, judging is based on four key criteria: appearance (25 points), crumb structure (25 points), flavor (30 points), and crust texture (20 points). Appearance includes visual appeal, shape, and evenness of color. Crumb structure is evaluated on the openness of the texture and irregular hole distribution. Flavor is the most critical, with judges awarding points for balance, tanginess, and complexity. Crust texture focuses on crispness, even browning, and shine. Bakers can earn up to 100 points total, with each criterion contributing to the overall score. A perfect loaf would ideally score 90+ points, reflecting exceptional technique and flavor.
Entries should be delivered to Riverbend Hotel in Ashtabula Harbor between 10 and 11 a.m. on Sunday, September 21st. Bread should be in packaging that can be removed to facilitate blind judging.
Our three judges for this event will be:
Alan Block, owner of Flannel Dog Farm in Saybrook, Ohio and a professional sourdough baker whose product is offered for sale at Harbor Gardens.
Dr. John Patterson, a retired school teacher in Jefferson and our former state representative in the Ohio legislature.
Paris Wolf, a dining/drinking and culture reporter for Cleveland.com and the Plain Dealer.
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Event Venue & Nearby Stays
Riverbend Hotel and Suites, Trademark Collection by Wyndham, 533 Goodwill Drive,Ashtabula, Ohio, United States
