Did you know that a dehydrator’s not just for drying fruit? You can also use one to:
Put the dough in a large bowl with a dish cloth over the top. Place a bowl of warm water at the bottom at the dehydrator, then put the bowl on the tray just above it. Set the dehydrator to low, or about 35°C, and let the yeast work its magic.
Follow your normal recipe, then place the mixture in jars and leave overnight in the dehydrator set to low (between 35°C and 45°C).
A low temperature is best to ensure colours don’t fade too much.
Squeeze as much water as you can from the pulp, then spread it thinly over the fruit leather mesh tray. Set the temperature to about 60°C (medium to high). Depending on the raw materials, your paper could be ready in half an hour.
Use the lowest setting to ensure the icing turns out smooth and glossy.
Refresh stale chips or cereal using a low temperature. It’ll take about 4 hours, though, so plan ahead – there’s no point starting the process mid-party unless your guests are in for the long haul.
Hmmm. We’ll let you figure this one out on your own.