Teach Soap

Good morning, thank you for all your input. You spoke of overheating is there a temperature that I should monitor after the soap is poured into the mold in order to prevent overheating.

I have no idea at what temps soap overheat at. I know it's higher than 170 degrees Fahrenheit. If you have ingredients that can cause overheating, like milks, sugars, honey, beer, spicy FO's/EO's, then I'd just not insulate the mold and/or I put it in the fridge or freezer.

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Genny

If you know you are using something that tends to overheat batter, then you can do as Genny stated and take precautions. You can freeze your milks before using, not insulate your mold, set your mold in the fridge or freezer for a bit, etc. If you don't know it, and when you are trying something new, just watch your mold. If you gel, then pay attention to when the gel phase begins and check on your loaf frequently during that phase. If you see cracks begin to form, remove all insulation and set in a cooler area. In the Winter I sometime just sit it by a window and crack that a bit. I don't like to use my fridge for soap and I do like to gel, so after I get the insulation off and open the window for a minute or two, I will shut the window and cross my fingers. Generally it works out just fine. This is really all that you can do, as you cannot keep sticking a thermometer into your soap loaf while it is saponifying. If it begins to crack, it is overheating. If it does crack, it won't make your soap bad, it will just alter the aesthetics of it.

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Remember, it's not just that we weather the storm, but how we dance in the rain.

Tammy

I don't have to stick a thermometer because I use an infrared one that reads by simply pushing and aiming,but thank you for all the information

Sorry, I forget that they have those cool things now and again! Since I learned to soap back in the dark ages, I can't tell you at what temperature your soap will overheat. I just know what I said already, and after you have soaped a while, you will see when your soap is getting ready to crack. If you bake a lot you can easily recognize the signs too. It is like baking bread. The top puffs up, rises some, and then the crack comes. If you catch it in the rising stage, remove the extra heat and cool it off some, then it won't crack and it will be just right. Then the next time you make that recipe, don't insulate at all and see if you get gel. You may have to experiment some; partially insulate, insulate and then remove after a half hour or something like that. But, with good notes, you will find the way that works for you and your recipe. Good luck!

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Remember, it's not just that we weather the storm, but how we dance in the rain.

Tammy