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September 13, 2005 - 9:07pm
Bakenstein's picture
Bakenstein

Baking/Pizza Stones

I would really appreciate the Low-Down on this very critical piece of equipment:

Which stones are best? Fibrament,Superstone, Hearthstone, Soapstone, generic...
What causes breakage?
Putting a stone above your loaf.
Plus anything else on the subject would be much appreciated.


Source URL: http://www.thefreshloaf.com/node/302/baking-pizza-stones