Hey Thanks all...I'm ok with it...I sliced the rest of the loaf and there is more lighter swirls on the OTHER side of the loaf where I poured.
Bird Brain...TEXAS TO ALASKA...wow that is a HUGE move. You must be an Oiler!! (-;
I discount the distilled water and add the heavy cream at trace...discounting the water brings it to trace faster and the cream does not scorch or saponify too early.
So...lets say your recipe calls for 3 lbs of liquid...I mix the lye with 2.8 lbs of water and then mix in the oils...bring to trace and add 8 ozs of heavy cream AT trace right before scents, exfoliates, etc. I use the same technique with all milks...heavy cream, buttermilk, coconut milk, soy milk, goatsmilk.
There are so many techniques with milk...it gets dizzying...I have tried them all and this is the one I prefer and I have found that I get good results with this technique.
I never use powdered or warm milk techniques...just preference....dehydrated milk is bad juju in chocolate world too! (-:
Bird Brain...TEXAS TO ALASKA...wow that is a HUGE move. You must be an Oiler!! (-;
I discount the distilled water and add the heavy cream at trace...discounting the water brings it to trace faster and the cream does not scorch or saponify too early.
So...lets say your recipe calls for 3 lbs of liquid...I mix the lye with 2.8 lbs of water and then mix in the oils...bring to trace and add 8 ozs of heavy cream AT trace right before scents, exfoliates, etc. I use the same technique with all milks...heavy cream, buttermilk, coconut milk, soy milk, goatsmilk.
There are so many techniques with milk...it gets dizzying...I have tried them all and this is the one I prefer and I have found that I get good results with this technique.
I never use powdered or warm milk techniques...just preference....dehydrated milk is bad juju in chocolate world too! (-: