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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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pizza stone
I have a pizza stone, which we use for... pizza. Would that work for
cooking bread on as well? What qualities does a good bread stone have? Will the bread taste like pizza if I do use it? -- Hans Fugal | De gustibus non disputandum est. http://hans.fugal.net/ | Debian, vim, mutt, ruby, text, gpg http://gdmxml.fugal.net/ | WindowMaker, gaim, UTF-8, RISC, JS Bach --------------------------------------------------------------------- GnuPG Fingerprint: 6940 87C5 6610 567F 1E95 CB5E FC98 E8CD E0AA D460 |
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pizza stone
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pizza stone
Yup. Mass helps a lot. Don't buy a $5 tile with a $30 wrapper bearing the
word "pizza". Just buy the $5 tile. You can use any unglazed quarry tile. Be certain that it is NOT GLAZED. We wouldn't want anyone to get lead poisoning. You can also use a good quality brick. Line the bottom of a gas oven with brick and just leave them there till you move. Make sure there aren't too many big gaps between the bricks. Not that it'll really harm the bread, it's just easier to clean. "Kenneth" > wrote in message ... > On 3 Dec 2003 21:21:51 GMT, wrote: > > Please see my comments inline below... > > > >I have a pizza stone, which we use for... pizza. Would that work for > >cooking bread on as well? > > Yes... > > > >What qualities does a good bread stone have? > > Mass. The more massive, the better. Pizza stones of the sort available > at cooking stores are rather light. They help some, but not much. > > >Will the bread taste like pizza if I do use it? > > Yes, if you use the same ingredients... <g> > > All the best, > > > -- > Kenneth > > If you email... Please remove the "SPAMLESS." |
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