Hi, I hope to try this recipe some day soon. The part about reusing parchment paper caught my eye. In my experience, you never really hear about people struggling to afford parchment paper, aluminum foil, clingfilm etc., but growing up my mom would scold me for being wasteful with parchment paper until I started treating it like gold foil. I have kept this habit as an adult, but I never thought of wiping down the paper. I imagine this also loosens it up after turning stiff from the oven.

Perhaps you can share more of your wisdom — I have a few questions, but I don't expect a lengthy response, so please feel free to answer as much or as little you'd like.

1. What about reusing cling film? Is there any trick to it? I have a few ribbed cling film covers, their rim has an elastic band so it's very easy to stretch them over containers. They're much pricier. My mom washes these, generally they come out fine, but it doesn't seem hygienic because drying them takes forever (due to the plastic scrunching up), and harmful chemicals may leak with repeated washing.

2. I purchased a silicone baking mat to replace baking paper. I haven't used it yet though. It's supposed to be heat-resistant up to 250°C, and apparently it allows non-stick baking without need for greasing. I would like to use the mat both for kneading dough and for occasional baking. Do you think it degrades with time? Is "non-stick baking" too good to be true? Will it impair heat transfer, resulting in a worse crust? If I use it in my oven at say 275°C, would it likely be damaged? And is it fine to use the same mat for both purposes (kneading & baking), or do you suggest different mats.

Thanks a lot and I look forward to trying this when I've bought a new stand mixer.

• Reply