Yes. How do you get around that without first adding TD, which will turn your color into a pastel? (Which is lovely but sometimes I want to go full psychedlic.) Use pale oils? The best I can manage, uncolored & "naked," is a kind of cream color.
Can you supply a link to their website? I'm just...
I have a lemon squeezer that I never use. I can contribute that.
But you know what kitchen gadget I do use, and for only one thing? A lemon zester. If you bake with lemons, get one.
I can't give a precise date but the move to weighing in baking is at least 10 years old and is now firmly set. It probably came from baker's percentages.
Correct, metric isn't more accurate than Imperial, which is why I wrote "logical & precise." An ounce in baking is a huge measurement. That...
I've been using weights in baking at least 10 years.
It makes a difference to me not to have to go through extra steps. Why bother with dividing to create grams when you can just measure in grams?
When you aren't an experienced soaper, all the additional steps can be quite confusing, and converting this to that to this to that is an added burden.
(BTW, although I'm American, I now use metric for weights as a result of baking - sorry fellow Yanks, it's more logical & precise and seeing...
The 50/50 masterbatch confuses me. It's one of those things that I will have to work through bit by bit.
Yes, this was a learning experience. Just hope some noob sees it and gains from my mistake.
LOL, that's a bit too complicated for me. I'll just chalk it up to experience and learn my lesson. I added only the water amount of this recipe:
When I should have added the water AND the lye, right? I'm not sure what I was thinking. (I probably wasn't thinking)
In effect, I did an experiment...
This is nagging at me. I added only the amount of water to the oils, not the lye and the water. I think I ended up with something that had less lye than it should have. What do you think?