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Japanese soba noodles are delicious and nutrient rich. They\u2019re made with buckwheat, which contains all nine essential amino acids, meaning buckwheat is a complete protein. A common flour ratio for soba noodles is 80:20 buckwheat flour to all purpose wheat flour. This small amount of gluten in from the wheat is enough to make the dough manageable, and in the case of our recipe, the all purpose flour comes in the form of sourdough starter, adding flavor complexity and digestibility. Our instructions do include baker\u2019s percentages in case you\u2019d rather not use sourdough starter, and the recipe is written for four small servings (or two large), allowing a beginner to finish the entire process relatively quickly and without needing an extra long rolling pin or special knife.<\/p>\n