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Baking stones?
hispeedlodrag posted a bread recipe in my mixer thread which got me to wondering:
I don't currently have a baking stone--what do you guys use? Are you using a manufactured synthetic product, or are you using quarry tiles, or cut stone? If stone, what kind of stone is best for the job, and how thick?
Also, what about kiln shelves?
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"'Humankind cannot gain anything without first giving something in return. To obtain, something of equal value must be lost.' That is Alchemy's first law of Equivalent Exchange. In those days, we really believed that to be the world’s one, and only, truth." --Fullmetal Alchemist
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