I just made/used MMF for the first time and I had a few issues.
First: I kept getting specks of this and that in the mmf-Any suggestions? I did a crumb coat and my rolling surface was clean I think.
Second: The MMF seemed to be dry, it cracked easily, even though it wasn't dry.
Any experienced pros out there that could help me?
Fondant and gumpaste are lint magnets. I think it could pick up lint from a room away. 
Fondant picks up everything. You might want to look at the clothes you are wearing. I wear as lint free clothes as possible (cotton) and use bar towels in the area, not terry cloth. I also use food grade gloves and a bandanna on my head. When all else fails, I use a corsage pin to pick out the pieces that show up.
As to the second question, apply a thin layer of shortening and store in an airtight container overnight.
Happy decorating!
Junebuggey
When my MMF feels dry, I throw it back in the microwave for a few seconds, enough to warm it but not melt it, then grease my hands with shortening and knead the MMF in my hands. That work the shortening all through so it's more pliable, I find.
I have to pick little fuzzies out of my fondant every single cake, it's such a pain
Your in Plano! I am in Denton. Hi. Anyway, I made mmf a little while ago and it turned out great, thanks to the ladies on this site who helped me along! Someone (sorry I can't remember who) told me not to put the whole amount of conf sugar that the recipe calls for becuase it is to much. I think it was 2 lbs, so I used approx 1 and 3/4 lbs. I also used crisco to knead it, that might have helped to keep it moist. HTH, Good luck!
lol, the corsage pin works!
On the cracking part. Was there some time between you rolling it out and putting it on your cake? You really want to have your cake ready to cover before you roll out your fondant and when you get it rolled out you want to move it to your cake as soon as possible. If it sits, even for a short period of time it will start to dry out. Also when you aren't using it (or have extra pieces), keep it wrapped up. Also a coating of crisco as mentioned above is a good idea when you are storing it.
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