Bakers who want to enter Dewey Corridor's sourdough baking contest, slated for March 4, ought to pre-register by Monday, Feb. 21. Picture courtesy Dewey Corridor
SHEFFIELD — Sourdough bread fans take be aware: Dewey Memorial Hall invitations bakers of all ranges to rise to the proverbial event and enter the nonprofit’s inaugural Sourdough Bread Baking Contest. The occasion, slated for Friday, March 4 at 5:30 p.m., places naturally-leavened loaves on the middle of a celebration hinging on group and celebrating not solely bakers and bread, but additionally cheese, wine, and beer. Bakers who want to enter are invited to pre-register by Monday, Feb. 21.
A pair of native meals fans — Katy Sparks (chef/proprietor of Katy Sparks Culinary Consulting and host of Edible Pure World) and Evelyn Battaglia (cookbook editor, meals author, and contributor to The Berkshire Edge) — have joined forces to lend their respective culinary experience to the occasion’s organizational crew. Chief amongst their duties was assembling a panel of native celeb judges representing a slice of the culinary higher crust: Rachel Portnoy, previously of Chez Nous/Cafe Triskele and baking teacher at Canyon Ranch; Patrizia Barbagallo of Pixie Boulangerie; and Robbie Robles of Roberto’s Pizza.
“Combining scrumptious artisan bread, cheese, wine, and convivial firm just isn't a brand new idea — only a reliably nice one!” stated Sparks. Attendees will probably be invited to pattern the contestants’ breads; get pleasure from wine from DéPart, beer from Big Elm, and cheese from Rubiner’s; and enter to win freshly-baked loaves by way of raffle. A money prize will probably be awarded to the winner in every of two classes: Conventional Sourdough and Gluten-free Sourdough. The occasion, sponsored by Warrior Trading of Nice Barrington, will probably be emceed by author/performer Melanie Greenberg (The Elephant in the Room) and stay music will probably be offered by Michael Junkins.
“Making sourdough bread is equal elements alchemy and sensory enjoyment,” stated Battaglia of a course of whose origins, in keeping with archeological proof, started 14,000 years in the past. “There’s gratification in feeding and nurturing your starter, working and folding the dough, and pulling the deeply browned loaves from the oven,” she added, pointing to using yeast as comparatively current within the historical past of bread baking (to the tune of 150 years). Previous to that, sourdough tradition was the one leavening agent, a way touted by Battaglia as eliciting, “a particular tang and open crumb [that] can solely be achieved by the gradual fermentation course of.” This custom has skilled a resurgence amongst dwelling bakers, even earlier than flour grew to become a coveted commodity throughout COVID-19.
“Sourdough bread baking is an historical craft that has gained new curiosity and a focus within the final decade,” stated Beth Carlson, Dewey Corridor president. “We're celebrating this artwork by giving bakers an opportunity to point out their talent, and providing attendees a enjoyable culinary expertise.”