Some baking stone suppliers state their material absorbs moisture during the baking process. Is this the case with FibraMent?

Baking stones provide even, direct heat from the bottom of the stone. Consistent thermal conductivity ensures that the toppings and dough finish baking at the same time. Baking stones do NOT draw moisture out of the dough.

Rather, good quality baking stones bake through the dough at a even pace. It's hard to imagine a stone heated up to 600°F can absorb moisture. Moisture evaporates very quickly at those temperatures.

More.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.