Comments on: Grissini (Thin Bread Sticks) http://www.wildyeastblog.com/2007/10/04/grissini/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 08 Feb 2012 21:59:03 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: kevmalone http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-25235 kevmalone Sun, 01 Jan 2012 15:31:47 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-25235 Thanks for this. I made half a recipe of this yesterday for our New Year's party and they were excellent. Takes no time at all and very simple to slot the making in during other prep during the day. They looked "perfick" on the table. I found that twisting the sticks rather than rolling was easiest and added a few minutes to baking time to compensate for the additional thickness. I'll add a few different toppings next time. For the scientifically minded these are 47.8 times better than the ones bought from the store Thanks for this.
I made half a recipe of this yesterday for our New Year’s party and they were excellent. Takes no time at all and very simple to slot the making in during other prep during the day. They looked “perfick” on the table.
I found that twisting the sticks rather than rolling was easiest and added a few minutes to baking time to compensate for the additional thickness.
I’ll add a few different toppings next time.
For the scientifically minded these are 47.8 times better than the ones bought from the store

]]> By: a homemade touch {recipe: grissini} | C is for Coffee http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-19679 a homemade touch {recipe: grissini} | C is for Coffee Mon, 08 Aug 2011 13:31:42 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-19679 [...] adapted from the Wild Yeast Blog [...] [...] adapted from the Wild Yeast Blog [...]

]]> By: Backer Henny http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-19506 Backer Henny Sat, 30 Jul 2011 17:47:13 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-19506 Jes you can the dough four monds in de freezing. de yeast is not killing in de freezing. Jes you can the dough four monds in de freezing.
de yeast is not killing in de freezing.

]]> By: Susan http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-19453 Susan Mon, 25 Jul 2011 15:33:28 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-19453 Ashley, I wouldn't vouch for the performance of the dough after freezing it. Freezing kills off some yeast so you'd probably want to add more -- but I'm not sure how much, as I don't have much experience with frozen doughs. As with anything new for an important occasion, I'd definitely recommend a test run! Ashley, I wouldn’t vouch for the performance of the dough after freezing it. Freezing kills off some yeast so you’d probably want to add more — but I’m not sure how much, as I don’t have much experience with frozen doughs. As with anything new for an important occasion, I’d definitely recommend a test run!

]]> By: ashley http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-19410 ashley Thu, 21 Jul 2011 17:06:44 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-19410 would this dough freeze well? i'm in the middle of planning a largely diy wedding reception, and i want to get started as early as possible on as much of the food as possible. if i started making these, would the dough be ok 6-7 weeks in the freezer? would this dough freeze well? i’m in the middle of planning a largely diy wedding reception, and i want to get started as early as possible on as much of the food as possible. if i started making these, would the dough be ok 6-7 weeks in the freezer?

]]> By: Waldron http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-18913 Waldron Tue, 14 Jun 2011 19:12:57 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-18913 Many thanks, will try :) Many thanks, will try :)

]]> By: Susan http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-18911 Susan Tue, 14 Jun 2011 14:14:54 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-18911 Waldron, you could use whole wheat flour but will probably need to increase the water a bit and bake them a little longer to make sure they're dry. They are likely to have a denser texture than the originals. Waldron, you could use whole wheat flour but will probably need to increase the water a bit and bake them a little longer to make sure they’re dry. They are likely to have a denser texture than the originals.

]]> By: Waldron http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-18897 Waldron Mon, 13 Jun 2011 19:07:37 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-18897 Hi Susan, i like the idea of bread sticks, but i am a whole wheat person myself, and was wondering, can i substitute all of the flour for whole wheat flour in the recipe, or have you got a recipe specifically for whole wheat bread sticks? I did look at the flax seed bread sticks recipe, but i cannot acquire flax seed at this moment. Thanks in advance. Hi Susan, i like the idea of bread sticks, but i am a whole wheat person myself, and was wondering, can i substitute all of the flour for whole wheat flour in the recipe, or have you got a recipe specifically for whole wheat bread sticks? I did look at the flax seed bread sticks recipe, but i cannot acquire flax seed at this moment. Thanks in advance.

]]> By: Picnic Party Food | Home Stories A to Z http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-18847 Picnic Party Food | Home Stories A to Z Mon, 06 Jun 2011 13:31:05 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-18847 [...] is tender and charred in spots, about 10 minutes. Grissini from Fleur de Provence Image from Wild Yeast  Martha Stewart recipe found [...] [...] is tender and charred in spots, about 10 minutes. Grissini from Fleur de Provence Image from Wild Yeast  Martha Stewart recipe found [...]

]]> By: Buss http://www.wildyeastblog.com/2007/10/04/grissini/comment-page-2/#comment-18275 Buss Sun, 24 Apr 2011 11:44:33 +0000 http://www.wildyeastblog.com/2007/10/04/grissini/#comment-18275 I just made these and baked them to the same color of your pics but they are very hard to eat ! Could this happen because my yeast is bad? I suspect it is, because the dough didn't quite double. But, I'm a bit inexperienced to judge this. Any other reason maybe? I love your website! Thank you :) I just made these and baked them to the same color of your pics but they are very hard to eat ! Could this happen because my yeast is bad? I suspect it is, because the dough didn’t quite double. But, I’m a bit inexperienced to judge this.
Any other reason maybe?

I love your website! Thank you :)

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