Inspired by, and more or less copied from, cmzaha. It was time to see what her quiet riot is all about. 76% CO, and 8% each avocado, shea and castor. Fine-grained sea salt to match the CO. Half my liquid was water, the other half mostly canned pure pumpkin thinned down with DH's hard cider (evaporated, of course). No frag and no colorants so I know what I'm working with on my next batch. And yes, there will be one.
Ways I know I deviated: hard cider rather then coconut milk or beer (what can I say, it just seemed appropriate), and fairly light on the salt. Also, I used my virgin cavity molds (bought almost a year ago), and I'm guessing they just won't produce the glass-like bars (-->heat?) that Carolyn talks about.
Got your ears on Zaha, or anyone else who knows? How important is a loaf mold and 100 to 120% salt to getting that smooth texture?
Ways I know I deviated: hard cider rather then coconut milk or beer (what can I say, it just seemed appropriate), and fairly light on the salt. Also, I used my virgin cavity molds (bought almost a year ago), and I'm guessing they just won't produce the glass-like bars (-->heat?) that Carolyn talks about.
Got your ears on Zaha, or anyone else who knows? How important is a loaf mold and 100 to 120% salt to getting that smooth texture?