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They're trying to cast DREAMSNAKE over at Book View Cafe's blog -- http://tinyurl.com/cjochh
Go for it!
Go for it!
Apr. 12th, 2009
Bread/pizza stones
Apr. 12th, 2009 05:17 pmDoes anyone own a bread/pizza stone they recommend? It is too lowly a topic for Consumer Reports, but the comments I've seen at Amazon and elsewhere suggest that they vary a lot. Alton Brown uses a quarry tile -- but you need to find a quarry near where you live, and we have limestone and marble quarries in the area. Not the right thing, I imagine -- no one talks about marble bread stones. He does say don't try one under 1/2" English.
Other sources say quarry tiles start to disintegrate almost immediately. Yeah, they're a buck each, maybe, but with gas for the car, that could add up. I don't want to be constantly worried abut the stone cracking. I already have a cooking crock with a crack in the lid.
I need bread with no yeast other than natural sourdough sponge, so I need to make my own. To get good results, it seems everyone recommends a stone.
Cook's Illustrated likes the Baker's Catalog stone -- only 1/2", but slightly over 14" by 16" in size. King Arthur sells them, says they are made in the USA, plus they're an employee-owned company, and have great products. I've seen stones cheap, and I've seen them pricey. There is a FibraMent type of baking stone -- comes with a 10 year guarantee. Alton Brown also likes soapstone, but says they are devilish hard to find. I found several on-line -- mostly with stainless or copper handles, running $100 or slightly more for something like 14-15 x 16-18 inches. They are usually at least an inch thick.
Any users around here?
Other sources say quarry tiles start to disintegrate almost immediately. Yeah, they're a buck each, maybe, but with gas for the car, that could add up. I don't want to be constantly worried abut the stone cracking. I already have a cooking crock with a crack in the lid.
I need bread with no yeast other than natural sourdough sponge, so I need to make my own. To get good results, it seems everyone recommends a stone.
Cook's Illustrated likes the Baker's Catalog stone -- only 1/2", but slightly over 14" by 16" in size. King Arthur sells them, says they are made in the USA, plus they're an employee-owned company, and have great products. I've seen stones cheap, and I've seen them pricey. There is a FibraMent type of baking stone -- comes with a 10 year guarantee. Alton Brown also likes soapstone, but says they are devilish hard to find. I found several on-line -- mostly with stainless or copper handles, running $100 or slightly more for something like 14-15 x 16-18 inches. They are usually at least an inch thick.
Any users around here?