Chris Marksberry wrote:

>>I do both sometimes. You have to with the rolled stuff, especially
>>when it gets down to the end of the roll like Dave says. Arg!
>>
>>I prefer using the ones that are presized for half sheet pans
>>when I can. They're so much easier.
>>
>>--
>>Reg
>>
>
>
> I've been trying to find a local supplier for the pre-sized parchment or a
> reasonably priced online supplier... any ideas? I've already tried our
> local Michael's and they only sell the rolls. Also looked at the Baker's
> catalog (AKA King Arthur catalog) and it seems like they want too much
> money.


The only place I've ever been able to get it is from
commercial suppliers. You have to set up an account,
but it's worth it.

--
Reg