downloaded. Thanks. Question? I’m experimenting with dehydrating right now. I’m currently dehydrating blanched potatoes, milling them into flour and then adding salt to the flour as a preservative to extend shelf life. I’m wondering if I could A.) use kosher salt in order to filter it out at the time of use or if B.) the large salt particles would be ineffective at inhibiting bacterial activity and if that is the case, then C.) how much fine salt would be necessary to act as a preservative? Any thoughts?
I have never preserved my dehudrate stuff in this way.
How about you ChocChipCookie?