I'm snipping to get to the part I'm answering:

somebody wrote in:
>
> > 3. Use Parchement Paper to isolate bread from stone. (note, the paper
> > can be reused a few times)
>
Randall wrote:
> This is the only constructive and on-topic response I've gotten.
> Unfortunately, I think that within a couple of years I would have
> spent more on parchment paper than a real stone costs, so I'm not sure
> I like the suggestion.
>

<rest of contentious blather on both sides snipped>

betsy replies: I bought 1000 sheets of parchment paper at Smart&Final
(restaurant supply) for $30. This is enough to last for a long time,
and the sheets are "full sheet" sizes, that is, baker's sheet cake
size. Check out your local store or on-line, I found:

http://www.instawares.com/Quilion-Pa....7.htm#details

1000 sheets for $34.67 (plus shipping I suppose)

You're right, bought at SuraTable, or in small rolls, it's pricey, but
not in this quantity, plus you can use it for lots of other baking.

betsy