Friday, April 10, 2026, 5:30PM-7:30PM
Head to Dewey Hall on Friday, April 10, for our fifth annual Sourdough Showdown—a delicious celebration of crust, crumb, and community!
This beloved tradition brings together talented local home bakers to showcase their craft and compete for sourdough glory. It’s not just a competition—it’s a full-flavored experience for anyone who swoons at the smell of freshly baked bread.
Sourdough is ancient—archaeological evidence traces its origins back some 14,000 years. Commercial yeast, by contrast, is a relative newcomer, only widely used for about 150 years. For millennia, naturally fermented sourdough starter was the original leavening magic—and in recent years, this time-honored method has made a delicious comeback in home kitchens everywhere.
After all, all you knead is loaves. Let’s gather to honor the ancient art of sourdough—patient tending, slow fermentation, and the timeless craft that connects our kitchens to generations past.
Here’s what to expect:
+ Local bakers will submit two full-size loaves: one for tasting and judging, and one to be raffled off.
+ Attendees will sample the competition loaves and enjoy complementary cheese boards and other savory bites.
+ Wine, beer, and non-alcoholic beverages will be available at no additional cost.
+ A raffle offers a chance to win your favorite loaf from the contest and other prizes (bring cash for tickets—all proceeds benefit Dewey Hall!).
Whether you’re a seasoned bread baker, an aspiring fermenter, or simply someone who believes butter belongs on everything, this event is for you.
Come hungry. Leave inspired. 🍞
Tickets prices and registration
Bakers: $15 to register and attend
Attendees: $20 (includes bread tastings plus food and beverages)
*Children 12 and under are free (reservations are requested)
To purchase tickets: https://secure.givelively.org/event/dewey-memorial-hall-inc/sourdough-bread-contest-2026
Judges
The following pro bakers will savor each loaf, evaluating flavor, crumb and texture, crust, aroma, appearance, and that extra spark that makes sourdough unforgettable. To keep things fair and fun, all bakers will remain anonymous during judging and tasting.
+Greyling Bauer of Sparrowbush Bakery
+Jean-François Bizalion of Bizalion's Fine Foods
+Richard Bourdon of Berkshire Mountain Bakery
+Rebecca Ellis The Stissing House
+Sarah Reynolds North of Found Bread
Requirements to Enter:
*Complete the registration form by midnight on Monday, April 6. ***Note: There are two pages, make sure to complete both!
*Purchase your baker ticket. This is required even if you are not attending the event.
*Provide two one- to two-pound loaves (a two-pound loaf contains approximately 4 cups of flour). One loaf is for judging and tasting and the other will be raffled off.
*Loaves should be baked with the traditional sourdough fermentation process (no commercial yeast).
*Grain variations are welcome in the traditional category.
*If you would like to add additional ingredients, such as dried fruits, nuts, seeds, spices, olives, etc., please enter the "Embellished" category.
*Allow ample time for baking and cooling. (Judge feedback from 2024 was that many loaves were underbaked and too warm for slicing.)
*Your TWO loaves must arrive at Dewey Hall by 2:30pm on Friday, April 10th. Earlier is better! We can accept entries as early as 12:00pm.
Make sure your friends and family purchase a ticket if they would like to attend!
Friday, April 10, 2026, 5:30PM-7:30PM
Head to Dewey Hall on Friday, April 10, for our fifth annual Sourdough Showdown—a delicious celebration of crust, crumb, and community!
This beloved tradition brings together talented local home bakers to showcase their craft and compete for sourdough glory. It’s not just a competition—it’s a full-flavored experience for anyone who swoons at the smell of freshly baked bread.
Sourdough is ancient—archaeological evidence traces its origins back some 14,000 years. Commercial yeast, by contrast, is a relative newcomer, only widely used for about 150 years. For millennia, naturally fermented sourdough starter was the original leavening magic—and in recent years, this time-honored method has made a delicious comeback in home kitchens everywhere.
After all, all you knead is loaves. Let’s gather to honor the ancient art of sourdough—patient tending, slow fermentation, and the timeless craft that connects our kitchens to generations past.
Here’s what to expect:
+ Local bakers will submit two full-size loaves: one for tasting and judging, and one to be raffled off.
+ Attendees will sample the competition loaves and enjoy complementary cheese boards and other savory bites.
+ Wine, beer, and non-alcoholic beverages will be available at no additional cost.
+ A raffle offers a chance to win your favorite loaf from the contest and other prizes (bring cash for tickets—all proceeds benefit Dewey Hall!).
Whether you’re a seasoned bread baker, an aspiring fermenter, or simply someone who believes butter belongs on everything, this event is for you.
Come hungry. Leave inspired. 🍞
Tickets prices and registration
Bakers: $15 to register and attend
Attendees: $20 (includes bread tastings plus food and beverages)
*Children 12 and under are free (reservations are requested)
To purchase tickets: https://secure.givelively.org/event/dewey-memorial-hall-inc/sourdough-bread-contest-2026
Judges
The following pro bakers will savor each loaf, evaluating flavor, crumb and texture, crust, aroma, appearance, and that extra spark that makes sourdough unforgettable. To keep things fair and fun, all bakers will remain anonymous during judging and tasting.
+Greyling Bauer of Sparrowbush Bakery
+Jean-François Bizalion of Bizalion's Fine Foods
+Richard Bourdon of Berkshire Mountain Bakery
+Rebecca Ellis The Stissing House
+Sarah Reynolds North of Found Bread
Requirements to Enter:
*Complete the registration form by midnight on Monday, April 6. ***Note: There are two pages, make sure to complete both!
*Purchase your baker ticket. This is required even if you are not attending the event.
*Provide two one- to two-pound loaves (a two-pound loaf contains approximately 4 cups of flour). One loaf is for judging and tasting and the other will be raffled off.
*Loaves should be baked with the traditional sourdough fermentation process (no commercial yeast).
*Grain variations are welcome in the traditional category.
*If you would like to add additional ingredients, such as dried fruits, nuts, seeds, spices, olives, etc., please enter the "Embellished" category.
*Allow ample time for baking and cooling. (Judge feedback from 2024 was that many loaves were underbaked and too warm for slicing.)
*Your TWO loaves must arrive at Dewey Hall by 2:30pm on Friday, April 10th. Earlier is better! We can accept entries as early as 12:00pm.
Make sure your friends and family purchase a ticket if they would like to attend!
