PJ Hamel, post author

March 22, 2008 at 9:23am

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!
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