Hi, I changed over from pouring loafs to pouring individual bars (6 bars per mold). My mixture isn’t like pudding, more like mashed potatoes. This is frustrating me because I can’t create the swirls I want with thick batter. How can I thin my batter to make my work easier? Help!
Creating individual bars
- Thread starter Sirtunes
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We need your recipe to give you help, otherwise just guessing.
akseattle
Well-Known Member
@Sirtunes , wouldn't you just adjust your recipe to have a lower lye concentration? So, basically, just start with more water?
what is your lye concentration right now? Seems like starting with more water is an easy enough thing to try. Good luck and let us know how it goes!!
Why did you move away from loafs? Just curious. I use individual cavity molds to try out new fragrances and or left over batter that doesn't fit in the loaf.
what is your lye concentration right now? Seems like starting with more water is an easy enough thing to try. Good luck and let us know how it goes!!
Why did you move away from loafs? Just curious. I use individual cavity molds to try out new fragrances and or left over batter that doesn't fit in the loaf.
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