7-17-2026

With ten days left for the Summer Reading Program (eight days before reading grids are due), the library staff is usually looking toward a quieter August. This year we keep hopping right through August.

As a returning program, the Sourdough Bake Off can now be described as an annual event. It will be held on August 12^th. Two of last year’s judges are returning: Friends President Claudia Felske and Library Board Trustee Erin Friemoth. New to the panel is local baker Mickie Duesing. Mickie was the winner of two out of three categories at last year’s bake off. Her focaccia would have won Best of Show if we’d thought to have that category.

At Mickie’s suggestion the categories will be slightly altered this year. Sweet and Savory will remain, but Bread will be divided into Bread and Bread with flavors/inclusions. All baked items should be at the library by noon the day of the competition. This is to level the playing field. Mickie’s focaccia won anyway, but if we had cut into it when she delivered straight from the oven, all other entries would have been ignored while it quickly disappeared. Sourdough bread continues to cook outside of the oven, so it needs to cool before being cut, which is the only reason I have a 60-minute rule before enjoying the first slice.

Baker registration is available online or in person at the library. We’ll take signup/registration right up until Monday, August 10^th. That is to help us be prepared with storage space, anonymous identifiers, serving dishes, etc.

Last year we collected recipes and posted them on our website. They are still there on the Adult Programs page. I became a big fan of the scone recipe from last year’s bake off both as lemon blueberry and as cranberry orange. That will also become an annual event.

Just as we held a sourdough class after last year’s competition, this year Mickie will hold a Sourdough Beyond Basics class at 6:00 the same evening this year. We’ve requested focaccia instruction. Mickie also promises different stretch and fold techniques as well as examples of various stages of fermentation. Beginners are welcome, but a basic understanding of active and discard starter is helpful. Starter will be available for bakers who need one. Signup/registration is also requested for this event. Depending on numbers, Mickie is considering a hands-on event.

Mickie’s goal is to begin a business, so expect goodies to be available for purchase as well as samples from the bake off available for tasting.

Reading Now: Astral Library by Kate Quinn

Listening to Now: The Zebra Murders by Prentice Earl Sanders and Bennett Cohen