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RE: Sourdough Pasta
In my excitement of posting this recipe I forgot to mention that I did sift the flour with my size 40 sifter. It takes most of the bran and wheat germ but not all.
Sorry for forgetting that step. I will adjust the post.
Bravo! I am sure that will definitely help with the texture to be more consistent! We can then use the very nutritious bran and wheat germ for another purpose. Thank you.