"Randall Nortman" > wrote in message
k.net...
> On 2005-08-19, Ellen > wrote:
>> "Randall Nortman" > wrote in message
>> nk.net...
>>> [Crossposted to rec.food.equipment and rec.food.baking; followups
>>> redirected to rec.food.equipment only.]
>>>
>>> Yes, I've searched newsgroup archives, yes I've read all the
>>> arguments
>>> that unglazed quarry tiles are safe, and yes I've been baking
>>> directly
>>> on them for years and I'm still alive. But the time has come for my
>>> wife and I to see if we can pass our genes on to the next generation,
>>> and so we're being intentionally paranoid about food safety issues.
>>> From what I've read, the argument that they're safe seems to be that
>>> there's no evidence that they're not safe, and nobody has died or
>>> gotten sick or lost IQ points because of them (as far as we know), so
>>> there are more important things to worry about: they're innocent
>>> until
>>> proven guilty.
>>
>> You could put your breads on parchment paper and put that on the tiles
>> or
>> stones or other surface. I tend to do that so I don't have flour or
>> semolina
>> or cornmeal all over the bottom of the oven and on the heating
>> elements.
>> That gives you a barrier between the stones and the breads.
> [...]
>
> My understanding is that part of the function of baking stones, which
> are somewhat porous, is to allow moisture to evaporate from the bottom
> crust, resulting in a crisper crust. It seems to me that parchment
> paper would not transmit much moisture. Not to mention all the wasted
> parchment paper. (And I'm sure the pundits here have already guessed
> that somebody as clearly psychotically paranoid about environmental
> health as I am would also logically be a green-blooded tree-hugging
> hybrid-driving birkenstock-wearing neo-hippie.)
>
> Although, getting back on topic, I must admit that the idea is
> appealing, if only because it would make the dough a lot easier to get
> into the oven without deflating or deforming it.
>
> Thanks for the constructive advice. Seems in short supply around
> here.
>
> Passive-aggressively yours,
>
> --
> Randall

To summarize the advice.... That apparently wasn't the answer you were
looking for (if you knew the answer why did you bother posting)

1. It is too late to make much difference.
2. Have a sample of bread tested to see if it is a real concern
3. Use Parchement Paper to isolate bread from stone. (note, the paper
can be reused a few times)
4. You are worrying way too much. If the child is not perfect in every
way you will have a breakdown for not preventing it.

Which of those responses do you consider to not be constructive? Or are
you upset that you only got 4 responses from 3 people in 8 hours? I
think your expectations in several areas are too high. Perhaps a little
therapy or a couple of doobies would help.

del
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