Title: Other Uses for Your Dehydrator
Categories: Dehydrator Info
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1) To incubate yogurt, the temperature should be about 110øF (45øC).

2) To raise yeast breads, use a temperature of 80ø to 85øF (25ø to 30øC). Cover the dough with a damp cloth to prevent it from drying out.

3) To dry flowers, set the temperature control at 100ø to 140øF (40ø to 60øC). Follow your usual flower - drying procedures and flowers that usually take 3 weeks will be ready in a day!

4) To dry craft items, use a temperature of 100ø to 160øF (40ø to 70øC) to shorten drying time.

5) To recrisp crackers and cookies, heat them at 160øF (70øC) for at least 30 minutes and not more than 2 hours.

6) To decrystallize raw honey, heat it at 120øF (48øC), in plastic or glass containers, for 2 to 3 days until no sugar crystals remain. Crystals will form again after 1 to 2 months if the honey is stored at room temperature. For Creamed Honey, which will keep up to 1 year, see the separate recipe. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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