Salt Bar

[Rusti]

I made my first loaf of salt soap today. I just took it outside in the cold for cracking - I think its trying to gel, so I'm keeping an eye on it. It needs to get on with it if it is so I can get it cut!

I did 46% salt because I wasn't sure what my 10 inch mold would hold, but now I know I probably could have done 100% and it'd have been fine.

 

[Saponomancer]

Good luck! I know mine are always super fast to gel and have to be cut within an hour of making them

 

[cmzaha]

I cut my salt bars which are 100% salt within 45 min. They will still be very very warm to the touch. I also recommend using gloves when cutting since there is still active lye. LOL, which of course I do not do....:headbanging:

 

[shunt2011]

I use 35-45% salt and 80% CO, 15% Avocado and 5% castor. I let it gel and cut it at 2 1/2-3 hours.

 

[Rusti]

LOL, I probably should have cut them an hour ago at least. Crumbly.

Oh well. First salt bar and it's not going anyplace outside of family anyway, so it's a learning curve!

I cut my salt bars which are 100% salt within 45 min. They will still be very very warm to the touch. I also recommend using gloves when cutting since there is still active lye. LOL, which of course I do not do....:headbanging:

Oh, I totally didn't use gloves either! I like to live dangerously!

 

[kchaystack]

This is why I make salt bars in individual molds - so I do not have to worry about when to cut.

 

[Nao]

Oh, pictures?

I made my first salt bars last week, can't wait to try them and see if they are as nice as everybody say!

I poured the soap batter in four different single cavity moulds and than mixed in the salt separately at different % in each mould. Faster and cheaper than making a whole loaf of each :mrgreen:

 

[Rusti]

Sure!

The loaf itself - probably the point at which I really ought to have gone cutting it, honestly. But I waited a bit longer.

The cut bars. Not horrible, I don't guess, but they won't win any sleek soap beauty pageants.

 

[Millie]

I love the soft waves on the top of that loaf

 

[Nao]

Well, at least you know better next time you make salt bars, it's part of the learning. Mine arent better. I also kind of like the crumbles, looks more alive and interesting.

 

[Rusti]

Well, at least you know better next time you make salt bars, it's part of the learning. Mine arent better. I also kind of like the crumbles, looks more alive and interesting.

I just picked some of the better ones. About half are missing enough of a bottom long side corner that they lean like they need a can of V8. But yes, I fully expected this attempt to be part of a pretty steep learning curve, so I'm OK with it. I mean, it's not like I have to waste the batch or anything, which would irritate and annoy.

 

[Steve85569]

I do salt bars at 100% and a high SF.
I can get a swirl if I pay attention.
Also the "early" cutting is a must. Unless you're going to cut the bars with a hacksaw.
I made the mistake of waiting on my first try too. It must be just a part of the dreaded learning curve.

 

[Rusti]

I do salt bars at 100% and a high SF.
I can get a swirl if I pay attention.
Also the "early" cutting is a must. Unless you're going to cut the bars with a hacksaw.
I made the mistake of waiting on my first try too. It must be just a part of the dreaded learning curve.

Yup, I think the timing for cutting is just a thing you have to pick up on. I had plenty of time to do a simple sort of swirl if I had wanted to, but I abstained from color this time. I wasn't sure about how much time I would have to get it in the mold, so it's just scented (Rustic Escentuals' White jasmine).