Baking Stone or Baking Sheet?
I'm so happy to have found this forum!
I'm venturing more deeply into the territory of baking. (I used to bake bread often but without really knowing what I was doing; more recently all I have baked has been irish soda breads.) Most immediately I'd like to be baking galettes, cookies, and breads, as well as quickbreads. My question is, what would be the best piece of equipment to start with? Is it a choice between a baking sheet and a baking stone, basically? What would you recommend?
My understanding is that baking sheets are best made from aluminum?
How about choosing a stone? How convenient is it to have handles on the stone?
While I'm at it, any other basic/essential equipment you would recommend for a beginner?