Great experiment from your test kitchen! The difference in baking pan material is now evident from the cast iron to the stoneware using the same no knead recipe. It will be interesting to try a recipe written just for the stone baker to see if those baked results are less spongy. You can find these recipes at the "related recipes" box on the product web page. We all look forward to the results from your test kitchen! Irene@KAF

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