Susanna Andrews partnered with Sophia Romanelli to reduce gluten strength in bread and their project earned first place in the food sciences category at the 2013 Washington State Science and Engineering Fair.
Susanna and Sophia worked with the Bread Lab to test their theory on whether the process of making naturally fermented bread can be altered to reduce gluten strength.
What they found was that by increasing fermentation time they can create a bread with less gluten strength.
“A surprising and fun result was that we can now teach anyone the bread-making process,” said Romanelli. “At first we were amateurs, but with the mentoring from the Bread Lab, we quickly gained a new skill that will be beneficial to us for the rest of our lives.”