Question about the burger buns

[Rawkinlocs]

To anyone who has made Alissa's burger buns, can you tell me what I might be doing wrong? Here I was all set to have some carrot-pecan burgers for dinner tonight and the burgers were done like hours ago, but the buns have been in there since about 8-something last night til now and the inside is still "wet".

I know the recipe says it takes about 24 hours at 105 degrees and I thought I timed it just right that I'd be eating right about now - but they're not done yet. What's the inside supposed to be like? Should it be totally dry or a little moist/wet or what?

Thanks!

[Sharon in Colorado]

Are you hungry? LOL

While you are waiting, maybe you can wrap the burgers in a romaine leaf and have at it!

Oh, and I'd crank it up to 115 or so.

[Rawkinlocs]

LOL! Nah, I'm good. I just ate some apples, bananas and currents in almond butter, so I'm nice and full :)

Yeah, I might do just that (cranking it up a bit) and probably look to have the burgers tomorrow.

Thanks!

[Tanja_swe]

Mine were like that too so I cut them in halved and dehydrated them a little bit longer with the wet sides up... (if that makes any sense...)

[Rawkinlocs]

Mine were like that too so I cut them in halved and dehydrated them a little bit longer with the wet sides up... (if that makes any sense...)

Thanks Tanja, that makes perfect sense. Yeah, that's what I ended up doing last night. I think I may try buns one more time and then after that, just use the same recipe and make flatter bread "slices" or something.

[Sweet lips]

How were the buns?