Meldoesasoapy
Active Member
I've made this recipe many times. I soaped at about 100°F and poured at an early medium trace. The batch acted pretty fast but I just stirred all by hand so it was manageable.
I usually use this recipe in my bigger mold (about 45oz) and always hardens in the mold after gelling and I'm always impatient so sometimes I cut after only 16 hours and it's easy to get out and cut no problem.
This time, though, in the smaller mold, after 5 days I took it out and it was so sticky and gooey on the edges and bottom (but hard on top) and it pretty much ruined my loaf. It did gel and everything so I don't get why it was so soft? Can anyone help me??
Recipe photo attached. Yes I discounted my water to the 4.6oz. Didn't get a pic of the stickiness.
Oh and I also poured some into tiny succulent molds and they never really hardened. I had to destroy them all to get them out of the molds. Why didn't any of it harden until it was out of the molds:/
I usually use this recipe in my bigger mold (about 45oz) and always hardens in the mold after gelling and I'm always impatient so sometimes I cut after only 16 hours and it's easy to get out and cut no problem.
This time, though, in the smaller mold, after 5 days I took it out and it was so sticky and gooey on the edges and bottom (but hard on top) and it pretty much ruined my loaf. It did gel and everything so I don't get why it was so soft? Can anyone help me??
Recipe photo attached. Yes I discounted my water to the 4.6oz. Didn't get a pic of the stickiness.
Oh and I also poured some into tiny succulent molds and they never really hardened. I had to destroy them all to get them out of the molds. Why didn't any of it harden until it was out of the molds:/