If at first you don't succeed, as the old saying goes, try, try again. I made soft breadsticks last week with all-purpose flour and they turned out great. Today, I tried with wholewheat 2 1/2 cups and all-purpose 1 cup. I think I should have let the wheat flour soak for a while because it didn't absorb the water the way the all-purposed did, and I was afraid to add too much more flour. It's in the pan rising (I hope) at the moment, Is my thinking off base, or should I do a soaker? Thanks.