|Barked: Sun Sep 24, '06 8:17am PST |
|I couldn't find wheat germ at the grocery store, so I was wondering if any of you knew of wheat germ in recipes has any sort of a, like, chemical reason for being there in recipes? Like does it make the dough stick together better or make the mixture more dense or something? Or is it just put in for nutritional reasons? There are some recipes that I'd really like to try, but they call for wheat germ. Thanks!
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