Comments on: Grissini (Thin Bread Sticks)

By: Jennifer in BreadLand

Jennifer in BreadLand — Fri, 26 Feb 2010 03:23:03 +0000

p.s. Made this up again this evening… I find this needs about 35g of extra flour in the food processor. I’m in Canada, using unbleached all-purpose; that could explain the discrepancy. Perhaps this can benefit others, and I’m also leaving it here as a reminder to myself for the future.

By: Jennifer in BreadLand

Jennifer in BreadLand — Thu, 25 Feb 2010 21:01:58 +0000

Absolutely delicious breadsticks! And you know what? Two days later I needed bread in a hurry so I whipped the leftover refrigerated dough into a boule shape… let it rise, baked at 460 for 40 minutes (it needed tenting). Awesome, tasty bread – thank you!!!

By: Liz

Liz — Fri, 23 Oct 2009 20:23:28 +0000

Oooooh!!! I am SOOO excited! I have to try and make these again… I have a grissini pan that I was given when I got married (divorced now!) But I always thought breadsticks were fat and soft like my mom’s… followed the recipe that came with the pan and they were thin and crispy… so bummed… UNTIL I ATE THEM!!! They were FABULOUS!!! Have long since lost the recipe… but now I have something to try again… will do it within the next couple of day!
Thank you so much for this post, it inspires me to try again

By: kent

kent — Mon, 07 Sep 2009 00:36:13 +0000

i suggest changing the procedure slightly:

if you add the yeast to warm water as first step (perhaps with 1/5th of flour) and then add the oil without the water in a steady stream to mixing flour,salt,until all the oil has been absorbed, and then add yeasted water the proofing time could be reduced.

By: industry

industry — Tue, 07 Jul 2009 02:02:58 +0000

question about measurements: the recipie calls for the following:

# 6.5 g (2 t.) instant yeast
# 9 g (1.5 t.) salt

I assume “t” means teaspoon. If that’s the case, why is 2 teaspoons the equivalent of 6.5 grams, while 1.5 teaspoons equals 9 grams? I don’t understand the metric system; perhaps my confusion is related to my ignorance.

By: Try Try A Grissini | Macheesmo

Try Try A Grissini | Macheesmo — Wed, 10 Jun 2009 11:01:36 +0000

[...] (adapted from Susan’s Recipe at Wild Yeast) (Makes 32 bread [...]

By: Tami

Tami — Tue, 19 May 2009 00:20:56 +0000

I would like to know where to purchase these breadstix. I have heard great things about them but cannon find them in my area.

By: bent el deera

bent el deera — Thu, 29 Jan 2009 09:52:15 +0000

it looks great
i’ll try to do it
thanx

By: blog from OUR kitchen » recent commenters’ meme

blog from OUR kitchen » recent commenters’ meme — Fri, 07 Nov 2008 20:15:21 +0000

[...] Tortas de Aceite, Semolina Bread with Fennel and Currants, Semolina Bread with Fennel and Currants, Grissini, the beautiful herb pattern on her Roasted Garlic Bread, not to mention that she put me on the [...]

By: Confections of a Foodie Bride » Blog Archive » Not your average “meat on a stick”

Thu, 02 Oct 2008 06:23:17 +0000

[...] Yields 64 breadsticks Slightly adapted from Wild Yeast. [...]