I am sorry that this didn’t come as expected for you celebration. It can be difficult to trouble shoot without seeing your complete process but it is possible that since you made them smaller and I assume you did the 1 hour 145 degrees and then turned it down that it made the outside to hard much quicker, hmmm I hope that makes sense. Now keep in mind, these buns won’t be dry dry all the way through, but they shouldn’t be mushy wet like in the center either. You can always cut them in half and dehydrate them a bit longer if you need to.

I appreciate that you want to try the recipe again. Follow it as stated and lets see how it goes for you. One thought that came to mind is… I wonder how wet your almond pulp was? I know that is hard to gauge. Because we are using fresh, “man-made” components (referring to the pulp) we won’t ever have two of the except same batches so it can be tricky. You mentioned that you didn’t let it ferment as long… how long did you do it for and did it give you the flavor you liked?

Many blessings Rhondy and keep in touch! amie sue

I was astounded when I received this recipe. I felt its timing was perfect and wanted to try it as an accompaniment to a meal for our Hebrew new month/new moon celebration.

I am not sure what went wrong, but after dehydrating for the recommended time, it was still doughy inside (almost mushy) and hard on the outside. I used one-fourth cup measurement to make a smaller bun that I hoped would dry faster, so I was surprised when this happened. Also, I was about a third of a cup shy of having four cups of almond pulp, so I reduced the almond milk to about 1 1/2 cups. I did not allow the sour dough mixture to sit for the recommended time as I was short on time. As I type this, I now realize that I was taking a risk and should have known the recipe may have not turned out right. Your recipes are always very “stable” and forgiving, so I felt in spite of the modifications it would be okay: Certainly not as perfect as your but acceptable.

However, I do intend to try it again when I am able to save enough almond pulp. Any thoughts on my “blubber” would be appreciated. I feel my eagerness, excitement and the need of the moment took over and I did not take the time to properly plan for the recipe. Do you think the modifications made with the stater was to blame? I did everything else as specified in the recipe.

Now as I am recalling, the mixture was a bit sticky and less doughy as yours appear in the photo steps. Oh well, I feel I am closer to success and will try again.

Again, thank your for sharing your talent and I look forward to hearing from you.

I had made an error on line one of the fermenting stage. I called the almond milk water, but I fixed that. So to recap, I used 2 cups of almond milk with the pulp and probiotics to ferment it. I then added the water later when I put the whole recipe together. The water was needed because my batter was a bit to dry.

Does that help? Just let me know. :) Have a wonderful evening, amie sue

Thank you… I am such a visual person myself. I learn more from pictures than words I think. Have a wonderful evening, amie sue

Look at the line 3. It should read, “bowl” instead of bowel.
Sometimes mistakes are very funny! :)

These look amazing so I jumped right on it. I have one comment on the fermentation process: you say to use the water and pulp here but I figured you meant the almond milk and pulp. Hope so because it is in the dehydrator that way.

I miss bread the most and your recipes are wonderful so I am sure I will love this one too.

Thanks for doing what you do! We appreciate it!!

You do list half a cup of water in “wet Ingredients,” but that seems to have a different role to play later in the process.

Thanks!

I get 20% of raw food into my diet, and
All your recipes are amazing!

Thank you!

Michele

Forever Fit with Michele

May I ask why you are terrified to reintroduce a raw bread into your diet? Are you afraid that it will increase your cravings for gluten filled/baked breads? Let’s talk about this. I don’t want you to be afraid to add in healthier versions into your diet. I look forward to hearing back from you. Blessings, amie sue

You could use cashews which are the next nut in line that offers a neutral flavor with a hint of sweetness. I am sure you could use pecan or walnut pulp and milk too, it will just change the flavor profile, which isn’t a bad thing… just different! Let me know if you try them with another nut. Have a blessed day. amie sue

Will be writing you a long overdue mail this afternoon.

miss you lots
xoxo
Jana