What defines an ORIGINAL formula ?
I am very interested in a contest being sponsored by King Arthur Flour and Fleischmann's Yeast. It is really an event called the National Bread Festival and is billed as
"The National Festival of Breads is America's only amateur bread baking contest, celebrating the relationship between producer and consumer in a biennial contest."
I believe this may be a contest event that many persons of this forum may be interested in - the complete information can be found at http://www.nationalfestivalofbreads.com/default.aspx
Now, for my REAL QUESTION:
One of the contest rules reads as follows:
"The Contest is intended for original yeast bread recipes developed by the contest entrant.
"Original" means that the contest recipe has not been previously published in the same or
substantially the same form. Contest finalists will be required to certify that the entry is "original.""
I want to hear other TLFer's thought and ideas on "original" and what does it really mean. Specifically,
- We all know that the actual ingredients of many breads are both very basic and similar and many "new" formula are variations on prior formulas.
How much does a formula have to change to become a new formula - an original work?
- What does "published" mean? I would think for sure it covers being published in a cookbook, but would it includes being shared in a forum such as TFL?
I am very excited about being able to participate in such an event, but as a fairly new baker need some clarification on the true meaning of what truly
defines an "original" formula. I hope this post will serve to (1) inform and motivate TFLers to participate in this upcoming event and (2) foster some substantial
conversation on the definition of an "original" formula.