Hello everyone!
If this post should be moved to the beginners forum please let me know!
Also, sorry of these questions have been asked before but I'm wondering if I could some help or at least be pointed in the right direction to research more. I'm just beginning and I have been using the default "water as % of oils" but I'm interested in learning how to or the maths involved in using the "water:lye ratio" or "lye concentration %" method now, so that as I progress it will be easier.
I'm also wondering if there is somewhere that has a good guide for what type of ratio/concentration % should be used for what type of recipe i.e. a certain concentration % for castile, bastille, etc., or if it's just trial and error.
I'd like to start using percentages for the oils instead of ounces and I'm wondering how to go about that as well.
Thank you so much for any advice and input. Its greatly appreciated,
Jurn
If this post should be moved to the beginners forum please let me know!
Also, sorry of these questions have been asked before but I'm wondering if I could some help or at least be pointed in the right direction to research more. I'm just beginning and I have been using the default "water as % of oils" but I'm interested in learning how to or the maths involved in using the "water:lye ratio" or "lye concentration %" method now, so that as I progress it will be easier.
I'm also wondering if there is somewhere that has a good guide for what type of ratio/concentration % should be used for what type of recipe i.e. a certain concentration % for castile, bastille, etc., or if it's just trial and error.
I'd like to start using percentages for the oils instead of ounces and I'm wondering how to go about that as well.
Thank you so much for any advice and input. Its greatly appreciated,
Jurn