How To Slice or Blend?
The thicker the slice, or the wetter the cracker blend, the longer it takes to dry. Thicker slices come out leathery, thinner ones more brittle. For crackers, I grind the sprouted wheatberries in my Samson multi-purpose juicer, then mix them with other ingredients in my food processor, not blender. This way the batter is moist enough to smoothe out with a knife on the solid sheets, but not so watery it pours out. Don’t use a blender for making dough, unless it’s a high-powered one like Vita-Mix. Vegetables and fruits I slice thinner 1/8 to 1/4 inch. I never dry them as quarters or halves. Sproutman writes that if you choose quarter or half, e.g. for tomato, then you must go to 125°-145°F. With experience, you find for each favorite food a delicate balance between thickness, moistness, temperature, and drying time.
