I have purchase a nine tray Excaliber dehydrator and am trying to produce unlevened spouted bread using a recipe from Raw Food Revolution that relies on sprouted wheat berries, soaked & dehydrated walnuts and dates. Followed the time recommendations in the book but the bread is still too moist.

Anyone have any thoughts? Am doing 105 degrees below the enzyme threshold. Don't want to raise the dehydrator temp. At this point, am just waiting it out to see if it firms up a bit. Let me know if you've tried this and have any suggestions. Thanks.

Paul

If it's working for the author and not you, two possibilities: 1) your dehydrator isn't working right, 2) and more likely, too much moisture in your raw dough. I have the book and the nuts are soaked and "dehydrated". Too much moisture is going to delay drying time.

Its just a matter of time till it firms up.
Whats the humidity in your room?
That can affect it.

I have tried making this kind of thing before and it requires just the right amount of moisture in the dough.But give it enough time and it will be "bread".

I have always found that whatever time frames are given in recipe books,its usually not long enough.

Vinny

I'd be very careful with this, as it can grow mold. Keep dehydrating; don't stop until it's not moist/too moist anymore. This is why I don't think most dehydrated foods are safe to eat. I'd rather have something with water content that our bodies need as well, but I guess some people like the texture of dehydrated foods here and there, which I can understand!

yup keep flipping it and keep dehydrating it till you are happy .... with this heatwave and high humidity im finding things taking quite a bit longer then normal to dry up

...Jodi, the banana eating buddhist

pborst,

Next time, try cranking it up to 145 for the first hour or so, and then down to 110 or lower. This gives the interior a head start in drying and does not compromise the rawness of the ingredients.

Tamukha Wrote:
-------------------------------------------------------
> pborst,
>
> Next time, try cranking it up to 145 for the first
> hour or so, and then down to 110 or lower. This
> gives the interior a head start in drying and does
> not compromise the rawness of the ingredients.

So, an initial high temperature doesn't kill the food enzymes inside the sprouted dough? I didn't know that. thanks. will try it. I'd been led to believe if the temp went above 115, it would kill the enzymes inside of the food before it was consumed. Maybe it the difference between the temp inside the food vs. the air. Appreciate the tip. Thanks.

Utopian Life Wrote:
-------------------------------------------------------
> I'd be very careful with this, as it can grow
> mold. Keep dehydrating; don't stop until it's not
> moist/too moist anymore. This is why I don't
> think most dehydrated foods are safe to eat. I'd
> rather have something with water content that our
> bodies need as well, but I guess some people like
> the texture of dehydrated foods here and there,
> which I can understand!

In spite of yesterday, appreciate this very much. Thank you fwiw, just bought a complete set of teflex/paraflex sheets to make it time efficient. As a parent, have limited time in the kitchen, need to make every second count.

Yeah, there aren't any hard feelings from me on yesterday. I don't feel badly for anything I said.

My understanding is that one hour at 145F with the dehydrator running does not cause the food to become that temp, just the air.

Utopian Life Wrote:
-------------------------------------------------------
> .... I don't feel badly for anything I
> said. >

I do feel badly if I seemed patronizing to you. That said, we all walk through this world with our own ethical lines. Thank you for your advise on the dehydrator, nice to make more light than heat on a thread.

Paul



Edited 1 time(s). Last edit at 07/31/2009 08:37PM by pborst.

pborst Wrote:
-------------------------------------------------------
> I have purchase a nine tray Excaliber dehydrator
> and am trying to produce unlevened spouted bread
> using a recipe from Raw Food Revolution that
> relies on sprouted wheat berries, soaked &
> dehydrated walnuts and dates. Followed the time
> recommendations in the book but the bread is still
> too moist.
>
> Anyone have any thoughts? Am doing 105 degrees
> below the enzyme threshold. Don't want to raise
> the dehydrator temp. At this point, am just
> waiting it out to see if it firms up a bit. Let
> me know if you've tried this and have any
> suggestions. Thanks.
>
> Paul


I just noticed that there is a timer and temperature device sold on this website for dehydrators. Perfect. $20 with the cost of a dehydrator. Will send you the URL. If your dehydrator is perfect temp, I'd say just wait it out.

Krefcenz

Krefcenz,

thanks. Will look into the timer.

Paul



Edited 1 time(s). Last edit at 07/31/2009 09:43PM by pborst.

pborst,

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