Experimented with spagetti in my Starter/Rebar Bread

Added two cups of left over spagetti in my starter. Let the yeast eat at it for a day at room temperature then added another cup and let the yeast eat it some more. I figured its duram flour so what difference. Each time I added spagetti I added a little flour  too, maybe three tablespoons, a little water. Starter needs to be loose, Im a 50/50 guy.

Roughly 700 grams of starter added to to 1000 grams of flour, 300 Bread flour and 700grams of All Purpose. Mix it up till its a good consistency, probably 65-70% hydration. Set for an hour add salt 3% then roll it. Assemble in the usual manner.

Main thing I notice is it toasts like no other bread ive made. So most def I will do this again whenever I overestimate the pasta.