Comments on: Try Try A Grissini

By: Steph

Steph — Fri, 12 Jun 2009 10:55:42 +0000

Those look so good! I never would have thought about making them. I thought that if I baked my flat bagels, they would puff up.. but they didn’t and I ended up with flagels.

By: Alex

Alex — Thu, 11 Jun 2009 09:50:09 +0000

And they go so well with a glass of cold white wine

By: Bunny

Bunny — Thu, 11 Jun 2009 01:00:23 +0000

I have been humbled by a recipe more times that I want to admit! Good for you for trying again and succeeding! They look great!

By: nick

nick — Wed, 10 Jun 2009 17:15:22 +0000

I’ve been breaking Sara’s balls something fierce of making these as of late. It’s coincidentally and funny that you made them (twice). Factor of 30 eh? Sounds like some simple division, assuming the recipe was by weight right?

Admittedly though, when I bake out of “industry” books I am usually forced to half or quarter even the “test” recipe that makes like, 8 loves of bread or 30 croissants. SOMETIMES its tricky when the %’s are so exact (say down to 8th of an oz ~1.76 g). If memory serves me correct, one of Pierre Herme’s croissant recipes makes like 300. Who needs that many croissants?

Oh right, a bakery…

By: Nick

Nick — Wed, 10 Jun 2009 16:28:05 +0000

Sure. Kosher salt is actually what I prefer to use for most things. It isn’t quite as harsh as regular table salt. It has larger flakes and is especially good for topping things. If you used regular salt for this it would taste REALLY salty and the salt would just disolve into the bread rather than staying in crystal form on top.

Also, Kosher salt normally doesn’t have additives to it like Iodine that you find in table salt.

Because the grain structure is larger, you need more of it to impart a salty flavor to something but it is also harder to over-salt something using it which is why I prefer when cooking.

Kosher salt is about the same price as normal salt. Maybe a bit more expensive, but worth it in my opinion. Pick up a box the next time you are at the store :)