Pizza Bread help needed

[Purl]

I made this stuff, and it looks awesome, but the recipe calls for it to be dehydrated for 19 hours, and it's only been 8 and it looks done to me? Sould it be crispy? pliable? should you be able to use it as a wrap without it breaking apart? :confused:

[Pansy]

Hi Purl,

It depends on how you are going to be using it and also to your own personal liking. If for wraps...yes, you would want it pliable, but for pizza more done!
This is what is great about raw food.....no matter how it comes out we can use it for something!

Hope this helps,

Pansy ;)

[Purl]

I want it to be more pliable, but not sure how to achieve that. Should I leave it longer or take it out now? It seems like it will break of I try to fold it now, but I don't want it to get crispy...I'm so conused! LOL!

[Rawkinlocs]

Purl,

What temp is your dehydrator set to and how thinly did you spread the dough?

If it's set high, that might be why it's done quicker or if you spread it too thin, that may also be why as well. It should be done with no mushiness inside, but should also be pliable where you can bend it and fold it around stuff (IF that's what you want to use it for).

But as RawPriestess always pointed out, you could either put in a ziploc bag with a dampened paper towel to soften OR just break it up, reconstitute it with a little water, process it and do it again!

But check your temp. and how thin/thick you spread it.

[Blissed]

I too just made the Pizza Bread this week-end. Dried it 19 hours at 105 degrees, and it came out more like a cracker than a rollable item. It tastes fine, and I've used it the last two nights to make myself pizza, with the marinara sauce, a little nutritional yeast for that cheezy taste [didn't have any macadamia cheese already made up - so, shortcut] and then added different veggies, and pine nuts. While it's handy for sandwich or pizza type stuff, what I made isn't pliable enough to roll up anything. Next time, less time in the dehydrator for that. :)