Teach Soap

Has anyone worked with Sea Salt in MP? I'm having a hard time getting the sea salt to stay dispersed throughout the loaf - it's settling to the bottom. I tried to wait for the base to cool to 120 degrees but found that a thick film forms on the surface. Is there a way to do this? Should I be removing the film first? Any suggestions?

dawna

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Dogs are our link to paradise. They don't know evil or jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring--it was peace." - Milan Kundera

This question may have been overlooked, you can go to the search section of this forum and search for "sea salt" then select melt and pour on the drop down menu for the board you want to search. there are a few previous questions about sea salt.

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Stacey - Victoria,Australia.
Photo stream - http://www.flickr.com/photos/msjuiicix/
Facebook Page:http://www.facebook.com/#!/pages/Body-Dessert/122830561107347

Thank you, snowxwhitex!

I was a tiny bit sad that no one responded. I'll check the older threads and see what I can find.

Take care,
Dawna

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Dogs are our link to paradise. They don't know evil or jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring--it was peace." - Milan Kundera

That's alright, Ijust remember reading somewhere on here that someone made a sea salt melt and pour bar. i wanted to try it out myself

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Stacey - Victoria,Australia.
Photo stream - http://www.flickr.com/photos/msjuiicix/
Facebook Page:http://www.facebook.com/#!/pages/Body-Dessert/122830561107347