"betsy" > wrote in message
oups.com...
> 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.

I have used parchment for years on my baking stone as well as for lining
pans. If you don't want to buy $30 worth and have a GFS Marketplace in your
area, you can get a package of 50 full-size sheets for $3. When cut in
half, you get 100 sheets at 3 cents each. http://www.gfs.com/