Battle of the Breads- Sign up Here!

The Downtown ABQ Arts & Cultural District is organizing the Albuquerque Fermentation and Fungi Fest, taking place Sunday, October 22nd from 12-6pm. This all-day event will feature several different fermentation workshops, a robust vendor market and a “Battle of the Breads” competition for both amateur and professional bakers! The festival aims to educate the public on the growing trend of preserving and enjoying fresh foods through fermentation as well as all the many benefits of fungi. The day will include a series of fermentation workshops, covering topics such as kombucha, coffee, fungi foraging and DIY skincare; fermented foods and product vendors; festival-inspired lunch for purchase from local chefs and food vendors; fermented beverages, both alcoholic and non-alcoholic; themed DJ set; and more. Tickets now on sale!

Battle of the Breads! As part of the ABQ Fermentation & Fungi Fest, join us for both a professional and amateur sourdough bread competition.

Professionals will be competing for first, second, and third place and the coveted Battle of the Breads golden trophies.

Amateurs will compete for first, second, and third place with prizes from professional bakers, festival goodies and more.

 

Sign up today!! 

 

Guidelines for Battle of the Breads submissions: 

 

1. Bread Categories: The competition exclusively welcomes sourdough bread entries. Participants are encouraged to present their finest loaves, which may fall under the categories of rustic sourdough, sandwich sourdough bread, or baguettes. Other bread types, such as focaccia or rolls, will not be considered for this competition.

 

2. Sourdough Starter: Each entry must be crafted using a sourdough starter. The use of commercial yeast or any other leavening agents is strictly prohibited. Participants should rely solely on the natural fermentation process of their sourdough starter to leaven their bread.

 

3. Ingredient Freedom: Contestants have creative freedom in selecting their ingredients. They can experiment with a variety of flours, including whole wheat, rye, or other grains, in their sourdough bread recipes. While additional ingredients like salt and water are permitted, the primary leavening agent must be the sourdough starter.

 

4. Submission Guidelines: All submissions must be delivered between 1-3pm October 22nd at the FUSION venue.***DROP OFF TIME CHANGE*** Please package your bread securely in a food-safe bag or container, clearly labeling it with your name, phone number, email address, and a brief description of your bread. Additionally, feel free to share any unique insights or special notes about your creation that you'd like our judges to consider.

 

5. Esteemed Judging Panel: The judging panel for the Battle of the Breads comprises renowned experts in the field:

 

• Stephanie Cameron, Edible NM
• Maurizio Leo, The Perfect Loaf
• Marie Yniguez, Slow Roasted Bocadillos
• Mike White, High Point Grill/505 Food Fights

 

6. Safety and Hygiene: We emphasize the utmost importance of maintaining food safety and hygiene standards throughout the competition. This includes proper handling of ingredients, as well as the presentation of the final product.