You can enter as many categories as you like, but there is a limit of three entries per category.
See below the criteria for each category:
An open weight class that can be made using any bread processing technique but applicants must provide written details of how the innovation has developed including processing and ingredient details. Entrants will need to supply TWO samples or EIGHT rolls.
SOURDOUGH WITH OTHER INGREDIENTS
Made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain flour, salt and water, plus additional ingredients such as nuts, seeds, vegetables and honey.