Homemade sourdough pizza is an eye-opening experience, with so much flavor in the dough and a crispy chewy texture to the crust. Add to that cooking the pizza in a wood-fired oven and you'll be dazzled by added smoke character, toasted crust edges, and more intensely caramelized toppings.

From this… To this. There are some key tips to scoring, but first, why do we do it at all? Scoring dough has two main jobs, firstly, it allows and encourages growth in your loaf by enabling…

bakery rubber stamp set. set of 6 stamps including 1 baguette stamp, 1 pretzel stamp, 1 hot cross bun stamp, 1 scroll bread stamp, 1 white bread stamp and 1 sour dough stamp. food stamp series from talktothesun's hand carved stamp collection. stamp size: about 3.5cmX1cm(1.4inX0.4in) - baguette stamp • perfect for DIY crafts, scrapbooking, card making, journaling, fabric stamping, block printing, gift wrapping, snail mails, mail art, clay stamping, coloring, collage, mixed media art, etc. • decorate your letter, postcard, diary, sketchbook, bullet journal, art journal, junk journal, notebook, planner, and calendar. • make handmade notes, party invites, greeting cards, gift tags, gift bags, stickers ribbons or gift wraps for various and seasonal events such as Christmas, birthday or wedding. • each hand carved rubber stamp is designed and created by talktothesun. • easy to use and hold, made of 10mm thick Japanese rubber block. • optional rubber stamp mounts will be either wooden tile or cork for extra support. • works great with both dye and pigment inks. • suitable for use on multiple surfaces including paper, fabric, plastic, glass, wood and some types of clays. • packaged ready to be gifted using nice and simple paper bags.

Please welcome Maurizio Leo, a first time contributor to the Baking Steel blog. Maurizio has put together a thorough examination into making a whole wheat sour dough bread just for you....You can learn all about Maurizio on his blog,The Perfect Loaf. And you can follow him on Instagram here. I’ve been thinking about this recipe for a while now and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour. As you might know, I always like to experiment. To tinker. To change. Even when things are already working well I seem to dig in and just have to adjust. My previous work with whole wheat almost always utilized a stiff levain (around 65% hydration) but here I opted for 100% hydration liquid levain. I made this change mostly to see if the result would be all that different, but also because I wanted to add flexibility to this bread — knowing that I, or you out there, could make it with a stiff or liquid levain just the same. I find theres advantages and disadvantages to both but when it comes down to it as long as you adjust the total water in your recipe you'll get a great result no matter which type of starter you maintain or levain you use. Instead of a long levain build period this formula calls for a shorter time from levain mix to using it in the dough. This is a handy thing to be comfortable with, it means you can get a strong, reliable levain ready to go in a shorter time period (about 3-4 hours instead of 6-7). Nothing groundbreaking here, but I like to highlight it upfront as something to add to your baking toolbox. The ability to adjust your levain to suit your schedule is handy and it means baking can revolve around our busy schedules and hectic weekends. And finally, I played with baking this bread at a much higher temperature for a shorter period of time overall -- I baked these fast and hot (and you can see that in the image above, a little more color all around and especially on top). Instead of baking on thick baking stones I opted for a Baking Steel as my “deck,” -- and this thing gets incredibly hot. More on this later and before we delve into these things any further, let’s talk about flour. Flour Selection My whole wheat selection here is pretty straightforward, just a good quality stoneground whole wheat (and it’s actually the whole wheat flour I use most often here in my kitchen). In experimenting between stoneground and roller milled whole wheat flour I've found the flavor of stoneground whole wheat to be more assertive, deep and much more tasty overall. Due to the method of milling, stoneground whole wheat preserves more of the bran and germ and these particles are clearly evident when passing the raw flour through your fingers. If you don’t have stoneground whole wheat a roller milled whole wheat (this is typically what you’ll find at the market) will work just as well, perhaps with a slightly different flavor profile and less assertive whole wheat taste overall. For the 50% white portion of this recipe I split between a lower protein white flour (Giusto’s Artisan Bread Flour - 11.5% protein) and a higher protein “bread” flour (Central Milling High Mountain - 13.5% protein). Generally I prefer the taste of lower protein white flour (as you’ll hear me say time and time again here) like Giusto’s. To me flour like this has less of a gummy taste and it performs very well for extended fermentation times while also able to take on quite a bit of water. If you don’t have access to this flour any “all purpose” flour would work well here, including King Arthur all purpose. For the other portion of white flour in this recipe I used Central Milling's High Mountain flour. This is essentially a “bread” flour having a higher protein percentage and is significantly stronger than all purpose. I felt this flour would help with the higher water percentage in the formula and that it would help open the crumb up a little more. You might comment that the whole wheat will already absorb most of the high hydration but in testing this formula several times I've found that the bread flour does aid in supporting the structure of this bread, allowing it to open up a little more. King Arthur Bread Flour (the blue bag in the US) is a good choice for this portion of the recipe, or any bread flour you might already have. Additionally, I added a small percentage of diastatic malt (dry malted barley flour) to this recipe because the majority of the flour I used is not malted. While malt is not mandatory for this bake I find a little added to the mix aids in achieving a wonderfully colored crust and will also increase fermentation and enzymatic activity. Its use is optional. Fifty-Fifty Whole Wheat Formula Vitals Total dough weight: 1900g Pre-fermented flour: 5.5% Hydration: 87% Yield: 2 x 950g loaves Levain Build WeightIngredientBaker's Percentage 50gMature liquid starter (100% hydration)100% 25gGiusto's Stoneground Whole Wheat50% 25gGiusto's Artisan Bread Flour50% 50gH2O @ 90ºF100% Note that the mature liquid starter used to inoculate this build is at 100% (whereas typically I'd use 50% or so). This was mentioned at the beginning of this post and will be discussed again in the

From this… To this. There are some key tips to scoring, but first, why do we do it at all? Scoring dough has two main jobs, firstly, it allows and encourages growth in your loaf by enabling…

Learning how to make sourdough is much simpler than you think! Once you've got your sourdough starter ready, it's smooth sailing to a fluffy, delicious loaf of bread.

Proof dough with your instant pot using the yogurt button. Proofing dough is easy and perfect for making bread dough rise quicker!

Learn all about sourdough scoring so you can make beautiful sourdough bread. Creating beautiful sourdough scoring designs is such a fun and artistic hobby. #farmhouseonboone #sourdoughscoring

This Neapolitan pizza dough recipe develops its tender texture and subtle yet complex flavor through its slow fermentation and being baked in a 900-degree oven.

From this… To this :) There are some key tips to scoring, but first, why do we do it at all? Scoring dough has two main jobs, firstly, it allows and encourages growth in your loaf by enabling…

This step-by-step guide will show you exactly how to make a crusty sourdough bread with a sourdough starter in your own home kitchen.

Kolache (ko-lah-chee) is a Czech pastry that is very popular in Texas. Traditionally, kolache is pastry with fruit filling. However, it ...

If you want to learn how to score your sourdough and create beautiful designs to elevate your bread, here are five tips to help with your sourdough scoring!

When I first got my iPad, I became addicted for a while to a game called Cruel Jewels. It was very amusing the way a kind of posh butler would comment with increasing excitement on how well you wer…

This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful.

Old-fashioned Sour Cream Cookies are soft, lightly sweet, and so easy to make that they barely require any effort. You’ll want to make these all year because they’re so irresistible!

Fall inspired sourdough loaves with oats, pumpkin, spices & a touch of maple syrup.

Making your own Sourdough Pizza Crust will bring your pizza to higher level. Not only is Sourdough Pizza Crust a wonderful way to use up extra sourdough starter but it also produces a pizza with a slightly more fluffy and chewy crust.

For ideas on what to serve with the macaroni and cheese, see "On the Side."

One of my favorite parts of baking bread is scoring. It’s like a baker’s signature — a special touch showing the loaf was made with love by hand. But it goes beyond just looks — proper scoring controls the way bread expands in the oven. Basically, you’re creating weak spots in the dough where the […]

Videos of creators painting designs on sourdough bread using edible paint have become a huge trend. One creator explained how she got involved.

Turn your home kitchen into a pizzeria with this delicious sourdough pizza dough, made for your home oven. Get your toppings ready!

Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …

Pizza needs no introduction; everybody loves it because even bad pizza is good. Living in Chicago, we have an amazing lineup of best pizza restaurants but nothing beats the smell and taste of homemade pizza cooking in the oven. I use different flours to make the dough, but try to keep all-purpose spelt to be

If you ask me what makes a loaf looking like a typical Italian rustic sourdough, I would say that is the absence of scoring. Quite often loaves are cooked seam-side up, and not seam-side down like in French breads, and the loaves either look whole (with a smooth surface) or they can even show …

When scoring bread, bakers use a small double-sided kitchen blade called a lame (pronounced lahm) to make precise, strategic cuts across the dough’s surface. Th

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Our eyes are drawn to beautiful loaves of bread with their dramatic “ear” from across the surface or intricate pattern on top. But aesthetics aside, there’s also an important purpose to cutting — or scoring — bread dough before it’s baked.