So you know the way you have this leftover ugali and you use it as a starter for today's ugali by boiling it to death first? (By the way I find ugali cooked this way to be better than full fresh ugali for some reason). So I'm doing that with this brown ugali that I'm not very fond of, and it becomes almost solid from low-heat boiling before I add more flour and suddenly today I get an epiphany: hey, why not top up with Atta flour instead of wimbi? (At this point white ugali flour is over and I'm really not in wimbi mood). So I get my extra fibre that I separate from Exe Brown Bread Flour, add to my ugali, and finish it off with Atta. Turned out great! #wheatflour