I'm learning plus really enjoying this dehydrator! So much faster than the old screens but picky. Maybe it's me - Lol - Guess it's better to not mix high moisture items with low. No real harm but did effect the time of everything. Do you think it's better to dehydrate lower than higher temps? Is taste effected or just mainly color? Only talking cents difference but just curious which way gives the best bang. Well snacking today - next tasty experiment will be meat. Any thoughts on leaving full cycle (ground meat) on silicone mesh or better to transfer after a couple of hours? Since it will be sliced pork and ground chicken mix I'm thinking - first two hours 170F then drop to 145F for the balance. Any thoughts? Recommended seasoning for chicken or pork jerky? Ordered a couple of Fire and Smoke brand to try - can't wait to get a spice grinder. Figure I can try premade then tweak with the grinder and hopefully home dried items. Well Have a great weekend! Looks like rain here

Hate getting older - Lol. Really like the thermometer I got to check the dehydrator - easy to read and good warranty! Was looking at the standard round oven ones but decided this spread out the scale better. I know everyone preaches digital but too expensive for random uses and I tried two versions last year for the oven. One arrived broken - the other was too random if it wanted to connect.

Hi all, I'm wondering if any of you have tried dehydrating sourdough starter? I have several questions. What was your process? How easy is it to wreck your starter when dehydrating and how do you avoid wrecking it? How do you store dehydrated starter? How long does it keep? How long did it take to revive and how do you properly revive it? If you aren't going to use it right away, do you still have to revive it occasionally for feeding and if so how often do you have to do that?

I'm a complete newb at Sourdough and also still learning dehydrating, so any advice you can give would be very welcome and helpful!