Teach Soap

so i made my first salt bar today, with this recipe:

245g coconut oil (70%)
65g olive oil (18.5%)
22.5g castor oil (6.5%)
17.5g grapeseed oil (5%)

30% lye concentration, 18% superfat

50% salt, 175g (oil total is 350g, so 2:1 oil to salt)


when i was mixing it, pouring it, and force gelling it in front of a heater it smelled fine, but as soon as i cut it, it started smelling of rotten eggs.
any ideas on what's wrong, or if the smell will cure out?

Salt bar doesn't need to be forced to gel. That normally happens pretty fast and needs to be cut while still pretty hot. Otherwise it will crumble. What color or fragrance did you use? What type of salt?

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Irena
Closed minds are like faulty parachutes; they refuse to open.

it didn't crumble at all; i cut it right after it set up after gelling.
i didn't use any color, and i used SOS black raspberry vanilla (xc concentration) and a dash of wellington black currant FO, and cerulean sea salt.

It could be the color added to the cerulean sea salt.

_________________
Irena
Closed minds are like faulty parachutes; they refuse to open.