Comments on: Grissini: breadsticks for grownups. http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/ Hot Stuff from King Arthur's Hearth Wed, 07 Jan 2009 01:52:17 +0000 http://wordpress.org/?v=2.3.1 By: Teresa http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-5084 Teresa Sat, 18 Oct 2008 03:51:27 +0000 http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-5084 Hi- I'm not sure if this is too late to post. I was wondering if all purpose flour have the same protein level as the white whole wheat. What adjustments do you suggest for all purpose flour? I also don't have Italian flour. Thanks! <strong>All purpose flour has a lower protein content than white whole wheat flour but you can use them interchangeably as long as you add a tablespoon or two more of liquid. You can use all purpose instead of the Italian style flour, but once again, make sure you add a bit more water. Molly, King Arthur Baker</strong> Hi- I’m not sure if this is too late to post. I was wondering if all purpose flour have the same protein level as the white whole wheat. What adjustments do you suggest for all purpose flour? I also don’t have Italian flour. Thanks!
All purpose flour has a lower protein content than white whole wheat flour but you can use them interchangeably as long as you add a tablespoon or two more of liquid. You can use all purpose instead of the Italian style flour, but once again, make sure you add a bit more water. Molly, King Arthur Baker

]]> By: Marjorie http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-225 Marjorie Fri, 28 Mar 2008 03:28:17 +0000 http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-225 Hi PJ and am glad comments are showing up now. I really enjoy this bakers' banter. Learning a lot and doing a lot of baking now. Yes, the breadsticks were dense and I had to prolong the baking time to make it crunchier and this made the breakstick turned brown..... But they were still very good!! I will definitely get the right ingredients and follow the recipe next time. Thanks! Hi PJ and am glad comments are showing up now. I really enjoy this bakers’ banter. Learning a lot and doing a lot of baking now. Yes, the breadsticks were dense and I had to prolong the baking time to make it crunchier and this made the breakstick turned brown….. But they were still very good!! I will definitely get the right ingredients and follow the recipe next time. Thanks!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-115 PJ Hamel Sat, 22 Mar 2008 13:23:41 +0000 http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-115 Hi Marjorie - Yes, replacing low-protein Italian flour with high-protein white whole wheat definitely makes a difference. You were right in adding more water; the higher the flour's protein, the more water it needs to become a nice dough. Hopefully your grissini came out just fine - they're probably denser and perhaps not as crisp as the ones made with Italian flour, but I'll bet they disappeared nonetheless! Hi Marjorie - Yes, replacing low-protein Italian flour with high-protein white whole wheat definitely makes a difference. You were right in adding more water; the higher the flour’s protein, the more water it needs to become a nice dough. Hopefully your grissini came out just fine - they’re probably denser and perhaps not as crisp as the ones made with Italian flour, but I’ll bet they disappeared nonetheless!

]]> By: Marjorie http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-110 Marjorie Fri, 21 Mar 2008 14:50:03 +0000 http://blog.kingarthurflour.com/2008/02/24/grissini-breadsticks-for-grownups/#comment-110 Hi, This breadsticks look great, and I finally decidt to make it today. I followed the recipe exactly except replacing the flour with KA white whole wheat since I don't have the italian flour (also without the pizza favor since I don't have it ). I use the Kitchenaid mixer and the dough is not sticky as yours at all. I added at least 1/8 cup more warm water and it still is not soft and sticky as yours. It just look a like a regular dough. It is resting now and I hope it still works like yours. Is it the flour that made the difference. Please advise. Thanks, Marjorie Hi,

This breadsticks look great, and I finally decidt to make it today. I followed the recipe exactly except replacing the flour with KA white whole wheat since I don’t have the italian flour (also without the pizza favor since I don’t have it ). I use the Kitchenaid mixer and the dough is not sticky as yours at all. I added at least 1/8 cup more warm water and it still is not soft and sticky as yours. It just look a like a regular dough.
It is resting now and I hope it still works like yours. Is it the flour that made the difference. Please advise. Thanks, Marjorie

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