In order to accurately answer a customer’s question regarding sourdough starters and chlorine vs. chloramines, two of BJWSA’s staff members launched their own investigation called The Great BJWSA Sourdough Starter Experience. Tricia Kilgore, P.E., director of technology and innovation and Pam Flasch, director of public affairs, baked starter bread, one using chlorinated water and chloraminated water and the other using filtered water. Kilgore included her six year old son, Henry, to assist with the project. The article, submitted by Kilgore and Flasch, gives the details of this self-imposed research.
Check out the complete magazine here. The entertaining and educational article starts on page 39.