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For the baker who’s curious about whole grains
𓇢 impeccably crafted baking kits
𓇢 thoughtfully sourced, minimally processed
𓇢 collective

Better pizza starts with better dough. Find us at: Liberty Heights Fresh Market, Loki Coffee, and Renourish Taproom.

08/12/2026

Visit quailstreet.co to be the first to know when pizza mixes launch

Thanks for the crispy bottom Baking Steel

08/09/2026

𝗪𝗲 𝗮𝗹𝗹 𝗸𝗻𝗼𝘄 𝘄𝗲 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗲𝗮𝘁 𝗺𝗼𝗿𝗲 𝗳𝗶𝗯𝗲𝗿—𝘀𝗼 𝘄𝗵𝘆'𝘀 𝗶𝘁 𝘀𝗼 𝗵𝗮𝗿𝗱 𝘁𝗼 𝗳𝗶𝗻𝗱 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀 𝘁𝗵𝗮𝘁 𝗵𝗲𝗹𝗽 𝘆𝗼𝘂 𝘀𝗶𝘇𝗲 𝘂𝗽 𝘆𝗼𝘂𝗿 𝗼𝘄𝗻 𝗳𝗶𝗯𝗲𝗿 𝗴𝗮𝗽 𝗮𝗻𝗱 𝗳𝗶𝘅 𝗶𝘁?

Our collective failure to eat enough fiber (a global public health concern that influences the length and quality of our lives) isn't due to a lack of awareness. Telling someone to "prioritize whole, healthy, and nutritious foods" (as the USDA does) isn't actionable when our foods systems rely on selling us highly refined grains.

Most whole grain recipes, while well-intentioned, miss the mark too. It's no wonder people think whole grains don't taste good or are complicated to prepare when recipes are unreliable, underseasoned, or require expensive ingredients and half a day to make. That's fine for the weekend but not every day.

However, daily fiber intake is precisely what you need if you're going to get the recommended amount. You may think turning to foods labeled whole grain will help, but you're actually wandering into a maze of confusion. The USDA recommends 2-4 servings of whole grains per day. What I can tell you is that:

• Serving sizes vary and are set by manufacturers
• Whole grains differ in their amount (and types) of fiber
• Whole grain foods only need to be 50% whole grain

𝗦𝗼 𝗵𝗼𝘄 𝗱𝗼 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝗶𝗳 𝘆𝗼𝘂'𝗿𝗲 𝗲𝗮𝘁𝗶𝗻𝗴 𝗲𝗻𝗼𝘂𝗴𝗵 𝗳𝗶𝗯𝗲𝗿 𝘁𝗼 𝗵𝗲𝗹𝗽 𝘆𝗼𝘂𝗿 𝗴𝘂𝘁 𝗺𝗶𝗰𝗿𝗼𝗯𝗶𝗼𝗺𝗲 𝗳𝗶𝗴𝗵𝘁 𝗼𝗳𝗳 𝗱𝗶𝘀𝗲𝗮𝘀𝗲 𝗮𝗻𝗱 𝗲𝗻𝗷𝗼𝘆 𝗺𝗼𝗿𝗲 𝗵𝗲𝗮𝗹𝘁𝗵𝘆 𝘆𝗲𝗮𝗿𝘀 𝗶𝗻 𝗹𝗶𝗳𝗲?

A more precise recommendation would help. According to the Nutrition Care Manual (NCM) and the Academy of Nutrition and Dietetics (AND), adequate fiber intake is approximately 25 g per day for women and 35-38 g per day for men. Added health benefits have been observed at intakes above those amounts.

Armed with that info, you can look at the nutrition panel on everything (even staples like flour and rice have one) and tally how many grams of fiber you're getting, and from where. It's worth noting that a diet of diverse whole food fiber is most effective at keeping your gut healthy. You may want to aim for:

• 6-8 grams/day of soluble fiber—prebiotics that feed your gut bugs
• Roughly 30 kinds of plants per week (including non-grains like fruits and vegetables).

I'm not a medical professional and none of this is medical advice (always consult your own physician). But all of this is why I'm in the process of launching a line of whole grain mixes for things like pizza, cookies, and pancakes. I want to make it easy (and tasty) to get a variety of whole grains throughout your day.

𝗜𝗳 𝘆𝗼𝘂 𝗳𝗼𝘂𝗻𝗱 𝘁𝗵𝗶𝘀 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁𝗶𝗻𝗴, 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗷𝗼𝗶𝗻 𝗺𝘆 𝗳𝗿𝗲𝗲 𝗻𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿 𝗮𝘁 𝗾𝘂𝗮𝗶𝗹𝘀𝘁𝗿𝗲𝗲𝘁.𝗰𝗼 𝗮𝗻𝗱 𝘆𝗼𝘂'𝗹𝗹 𝗴𝗲𝘁 𝗮 𝗺𝗼𝗻𝘁𝗵𝗹𝘆 𝘂𝗽𝗱𝗮𝘁𝗲 𝗳𝗿𝗼𝗺 𝗺𝗲 𝗼𝗻 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁𝗶𝗻𝗴 𝘁𝗵𝗶𝗻𝗴𝘀 𝗜'𝗺 𝗹𝗲𝗮𝗿𝗻𝗶𝗻𝗴 𝗮𝗯𝗼𝘂𝘁 𝗴𝗿𝗮𝗶𝗻𝘀.

04/14/2026

Curious about whole grains? Sign up for Grain Club at quailstreet.co

04/04/2026

Pssst…we’ve been playing around with something new.

With in her grains era, the next chapter of is going to look a little different.

We’re taking a break from frozen dough, but that’s because we’re bringing to market a line of dry mixes that make it easy for anyone to master whole grain baking at home.

Join our waitlist at quailstreet.co and be the first to know when grain club goes live.

We know so many of you loved the frozen dough, which is why we’ve tweaked the recipe to bring you something even better: a shelf stable mix that you can make in 10 minutes(!) and get results like this in your home oven.

Inspired by , this pizza is endlessly craveable and a great gateway to baking with whole grains, thanks to a generous portion of organic, high extraction wheat flour from our friends at

03/13/2026

Happy Women’s Pizza Month! Are you an aspiring woman pizza maker? Visit https://corto-olive.com/pizza-scholarship to apply for a scholarship to attend the Master Pizza Seminar at Pizza University in Baltimore, MD.

02/14/2026

Grain Club is coming soon

Get the recipe for this whole grain pizza plus the grains to make it at home in our first subscription box

Be the first to know when it launches by signing up for our newsletter at quailstreet.co

02/04/2026

Hearing from lots of you who are reviving starters or getting a new one up and running, so wanted to share two of my best tips:

1. Always use high quality flour. I use a blend of flours from which is organic and local. If you want the satisfaction of seeing your stater double in size, I recommend high protein flour like bread flour with a portion of whole wheat flour sifted in.

2. Feed at high ratios of water and flour, especially if you’re not feeding your starter everyday. If I’m pulling a starter from the fridge, I toss the whole container and just feed the tiny bit that’s left (maybe a table spoon) with 150 g water and 150 g of flour. That’s a ratio of like 1:30:30! Leave it at room temperature for as long as it takes (could be 24 hours), then feed again to build your leaven for your bread recipe.

Happy baking!

3.

01/15/2026

If you’re making pizza in a home oven you need a

My oven doesn’t actually go above 450 F and I was still able to get a bake like this with my steel.

A few tips:

Use an in-oven thermometer to understand the ambient temp of your oven (my oven will tell me it’s preheated to 450 when in fact it’s only up to 350)

Use an infrared thermometer to spot check the temp of your baking steel and aim for 500 F or higher.

Pre-heat your steel as close to the heat source as possible. For me, this is the bottom rack. Once the bottom was browned to my liking I moved this pizza to an upper rack to broil the top for a few minutes.

What other questions do you have about making pizza at home?

01/09/2026

Playing with 3 main dough variables this first go around that I will likely isolate as I get closer to what I want:

🌾 Flour blend (all )

🫧 Fermentation technique

☁️ Final proof and prep of dough (before baking with my !)

This is 100% sourdough by the way!

Address

Salt Lake City, UT
84115

Website

https://quailstreetsourdough.com/

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