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 can be either round or rectangular.
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:
- Appearance: This includes the overall shape, crust color, and scoring (if any). A well-
shaped loaf with a golden-brown crust and clean score lines is preferred. - Aroma: Judges will assess the fragrance of the bread, looking for a pleasant, yeasty,
and slightly tangy aroma characteristic of sourdough. - 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. - 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. - 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 Harbor Gardens food market and demonstration kitchen
at 1022 Bridge Street in Ashtabula Harbor between 10 and 11 a.m. on Sunday,
September 21 st . 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.
Harvest in the Harbor 