I have two small round loaves rising right now, and I just realized I'm
out of cornmeal. I want to bake these on the stone in my oven, but what
can I put under them to keep them from sticking? Am I wrong that flour
will burn?

Thanks!

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

On Mon, 24 Jan 2005 23:33:26 GMT, Priscilla Ballou >
wrote:

>I have two small round loaves rising right now, and I just realized I'm
>out of cornmeal. I want to bake these on the stone in my oven, but what
>can I put under them to keep them from sticking? Am I wrong that flour
>will burn?

This may or may not work, but when I made almond flour cake, I had the
impression that if it had had no sweetener or flavors added, it would have
duplicated corn bread. The textures are very similar. Almond flour?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Cream of wheat
"Priscilla Ballou" > wrote in message
...
>I have two small round loaves rising right now, and I just realized I'm
> out of cornmeal. I want to bake these on the stone in my oven, but what
> can I put under them to keep them from sticking? Am I wrong that flour
> will burn?
>
> Thanks!
>
> Priscilla
>
> --
> "It is very, very dangerous to treat any human, lowest
> of the low even, with contempt and arrogant whatever.
> The Lord takes this kind of treatment very, very personal."
> - QBaal in newsgroup alt.religion.christian.episcopal

On Mon 24 Jan 2005 04:33:26p, Priscilla Ballou wrote in rec.food.cooking:

> I have two small round loaves rising right now, and I just realized I'm
> out of cornmeal. I want to bake these on the stone in my oven, but what
> can I put under them to keep them from sticking? Am I wrong that flour
> will burn?
>
> Thanks!
>
> Priscilla

Rolled oats.

Wayne

In article >,
Wayne Boatwright > wrote:

> On Mon 24 Jan 2005 04:33:26p, Priscilla Ballou wrote in rec.food.cooking:
>
> > I have two small round loaves rising right now, and I just realized I'm
> > out of cornmeal. I want to bake these on the stone in my oven, but what
> > can I put under them to keep them from sticking? Am I wrong that flour
> > will burn?
> >
> > Thanks!
> >
> > Priscilla
>
> Rolled oats.

Aha! That I have. Thanks!

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article <1106609831.bb36be58967f3f67bef62b0d482f1919@teran ews>,
"MOMPEAGRAM" > wrote:

> Cream of wheat

I've only got a few packets of instant, and I'm saving those for when
I'm very sick, but I do have oats, which Wayne suggested, so I'll use
them.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article >,
Damsel > wrote:

> On Mon, 24 Jan 2005 23:33:26 GMT, Priscilla Ballou >
> wrote:
>
> >I have two small round loaves rising right now, and I just realized I'm
> >out of cornmeal. I want to bake these on the stone in my oven, but what
> >can I put under them to keep them from sticking? Am I wrong that flour
> >will burn?
>
> This may or may not work, but when I made almond flour cake, I had the
> impression that if it had had no sweetener or flavors added, it would have
> duplicated corn bread. The textures are very similar. Almond flour?

I'm not sure about that. Something about the idea of oils in it makes
me leery of it. But I do have oats, so I'm using that.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

In article >,
Priscilla Ballou > wrote:

> I have two small round loaves rising right now, and I just realized I'm
> out of cornmeal. I want to bake these on the stone in my oven, but what
> can I put under them to keep them from sticking? Am I wrong that flour
> will burn?
>
> Thanks!
>
> Priscilla

Nothing at all works just fine. I've never had bread stick to the stone.

If I'm making a wet dough that would stick to the peel, then I will put
the bread on a sheet of parchment paper. Slide bread paper and all onto
the stone and bake. Paper turns a dark brown and gets brittle but
doesn't burn, smoke or catch fire.


marcella

On Mon, 24 Jan 2005 23:33:26 GMT, Priscilla Ballou
> wrote:

> I have two small round loaves rising right now, and I just realized I'm
> out of cornmeal. I want to bake these on the stone in my oven, but what
> can I put under them to keep them from sticking? Am I wrong that flour
> will burn?
>
Flour is fine. I made pizza last night and used it instead
of cornmeal.

sf

In article >,
Marcella Peek > wrote:

> In article >,
> Priscilla Ballou > wrote:
>
> > I have two small round loaves rising right now, and I just realized I'm
> > out of cornmeal. I want to bake these on the stone in my oven, but what
> > can I put under them to keep them from sticking? Am I wrong that flour
> > will burn?
> >
> > Thanks!
> >
> > Priscilla
>
> Nothing at all works just fine. I've never had bread stick to the stone.
>
> If I'm making a wet dough that would stick to the peel, then I will put
> the bread on a sheet of parchment paper. Slide bread paper and all onto
> the stone and bake. Paper turns a dark brown and gets brittle but
> doesn't burn, smoke or catch fire.

Thanks to all the useful information from so many!

The oats worked very well, and I'm about to have a slice off the end of
one of the two loaves with a nice slather of butter. :-)

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

"Priscilla Ballou" > wrote in message
...
>I have two small round loaves rising right now, and I just realized I'm
> out of cornmeal. I want to bake these on the stone in my oven, but what
> can I put under them to keep them from sticking? Am I wrong that flour
> will burn?
>
Put them on parchment paper.
Or, if you have any semolina, that would do.
Chances are if your stone is really, really hot, they will not stick at all.
Dee