Hi. I've been baking bread for about a year. The breads usually turn out ok. But what I'd like to do now is try using a baking stone.

My question is: what material to use? I've gone to home depots and stone shops but, as I expected, no one knew anything technical about the stones they were selling-couldn't suggest what material could be possible. I asked for unglazed quarry tiles, and got blank stares.

This is a list of the materials I encountered in those shops: ceramic tiles, marble, granite, slate, sandstone, limestone, and something called 'piedra'.

I've been reading some of the posts on this thread, and some people suggest turning up the heat gradually, over a period of an hour or so...is this true for all stones? Can I not set it right away to the 500F level in some of the 'Bread Baker's Apprentice'formulas?

Just wanted to say Thank You again..I have a most healthy sourdough starter..actually more healthy than I was the last few days. I have been under the weather and so didn't get a chance to try
baking any sourdough this weekend. I knew I had to take care of my starter, so I pulled it out & fed
and when next I looked it was very happy and bubbly and doubled. Feeling a bit better today.
I did manage to make 2 loaves of cinnamon raisin..I just had to bake something!!!
So..finally I am sure I have very healthy starter..all thanks to you !!!

Made this today, my second attempt..... qahtan

I had about 1 1/4 cups starter, 1 cup
water, 3 and a bit cups flour, and after all was mixed I added 1
teaspoon of sea salt.....kneaded all well.
I let it proof till almost double, then gently tried to shape it
into a ball, then floured the willow basket, bumped the dough in
kinda heavy hoping to get a good imprint of the basket. Put a lightly
oiled non stick pie pan over the top weighed down with a clean (been

Wet naan doughs stick or crack stone?

Hello all..Hoping someone can tell me what I might be doing wrong. I pulled my starter
out Friday night, dumped and fed. The next morning it was nice and frothy. I added more flour and water and in the afternoon had frothy, sour tang starter. I used Sourdolady's recipe with the exception ofthe potato flakes (i didn't have any). I mixed very little, let it rest for 1/2 hour.
Hand kneaded for 10 minutes. Let it rest for 45 minutes. Divided, folded, shaped and into a very cool room overnight. This morning I put them in the oven briefly heated for 45 seconds
with the light on for 4 hours, not much action. They were spreading out..and very little up so

Whixh shelf level in oven?

I haven't had much luck with my sourdough..so ?s
I hate to be a pain..but I am confused..I understand starting & feeding my sourdough starter..
but once established..when I take it out from the fridge, am I supposed to dump all
but a small amount and feed or should I be feeding double the amount of what I already have?
I know I ask alot of questions..sorry..but thanks for all you help : )

I grew up in an area that had wonderful Italian deli's and bakeries. They make a stuffed bread,
not a calzone, which might have broccoli & cheese or spinach & sausage. It has an egg glaze.
I was wondering if anyone had a recipe for this type of bread.
Also..I was looking for a cracked peppercorn bread with whole garlic cloves. I was wondering
how you would miz the cloves in ...and if you roast the garlic first?
TY