Guest guest Posted April 15, 2003 Report Share Posted April 15, 2003 Dear All, I would like to ask for advice about dehydrating foods. I have been following different cookbooks who suggest keeping the temp at 90-95 degrees but this morning I was told this temp could allow for too much fungal growth and the temp should be at 115 degrees. I know to keep the live aspect of the food it is necessary to stay below 118 degrees. Could any of you more experienced rawfoodist help me out here. I would greatly appreciate it. The dehydrating is getting me to eat 99.99999% raw so I look forward to learning more to move to that last .01%. Thanks for your time. Lee Crawford Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.