The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello! First post and link.

  • Pin It
Relaxin's picture
Relaxin

Hello! First post and link.

Hi everyone.  Here's my intro post.  I just posted a writeup for my experiences buying a cordierite kiln shelf tile for use as a baking stone.  Hope someone finds it useful and informative somehow.

I've been working as a baker for almost four years but am taking summer classes working towards a culinary Assoc. in Science (Patisserie) degree.  I'm transitioned from having fixed computers for about fourteen years.  I've always enjoyed working with my hands and eating more than just playing computer games, hehe.

Oh, and I've been bicycle commuting almost everywhere I go for over five years now, too.  I do tend to commute less during the winter and spend more time baking.  The oven warms the house very nicely.

http://www.thefreshloaf.com/node/33849/purchasing-cordierite-kiln-shelf-use-pizza-stone-lotsa-pics