View Full Version : keep under 105F or 115-118?
Is it really essential to keep it under 105F as some enzymes start to denature at that temperature? Or is it ok and still considered raw and even sproutable at under 115-118?
I just want to know for making soups and such.
06-19-2011, 06:09 PM
I keep my dehydrator set at 110. I usually start at 115 after 15 min then turn it down. I know the food hasn't reached that temp.
I keep my dehydrator set at 105° and call it good. *Ü*
06-20-2011, 03:18 AM
I stick to 105 just to be safe.
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