The crackers were delicious. They smelled like coconut pizza while cooking. I didn’t have a food dehydrator and after a whole day of a warm oven and then 20 minutes per side at 350 degrees, they were sort of like pita bread with crispy edges. Wow. The ripe banana/coconut ferment was strong in one day. I wanted to hurry it along, so I put it on top of our water heater (where I make my yogurt overnight). When I ate a teaspoon of the fermented banana fruit I felt like there was a skirmish going on in my stomach, in a good way. I put a little bit of this ferment into my orange/kumquat ferment which will take longer. Its pungent. These are sitting on my counter next to a small jar of sole (dissolved) sea salt. (I don’t have the Himalayan yet). I don’t think I will ever go back to dry salt for cooking again. (On a side note, I had a quart of expired lowfat milk and read it could be jarred on a countertop all by iteself and it will turn into cream cheese! Who knew?) I’ve been drinking distilled water from a plastic jug with distilled water ice cubes. This water fast makes my sense of smell much more sensitive. Almost like pregnancy. I sniffed the jug and it smelled like petroleum! Need the distiller!