I use my pizza stone in my oven, hot, to help with the initial spring, it does a good job. Been using sourdough - rye and wheat starters for a year or so. Its great to see so many people on FT with an interest. Since I have used sourdough, my stomach is much more settled, another plus. Have used "the Fresh Loaf" http://www.thefreshloaf.com/ for a long time for a super source of advice. Plus Dan Lepard's "The Handmade Loaf" - a great book for all keen people. His section on kneading teaches ver little actual kneading but lots of resting periods - he has a good website too.