Free Sorcery Soap Dough Recipe - Castor Oil

Free Sorcery Soap Dough Recipe
Cold Process Soap Dough Recipe by Sorcery Soap™

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Pre-made Sorcery Soap Dough 

 This information is meant to help expand your soaping repertoire, explore more creative options (sans silicone molds) and to inspire you to new creative worlds! 

*Critical piece of information: Soap temperatures 78-90 degree fahrenheit. 

A few things to keep in mind:

  • Always keep the soap covered and sealed from air. Saponification does not need air, but curing does.
  • The amount of water in soap is important. It keeps the soap pliable and soft. This is the water percent I use, however, I live in the desert. IF YOU LIVE IN A MORE HUMID AREA, DROP THE WATER DISCOUNT TO 31%. 
  • Keep the new soap sealed.
  • Wait at least 24 hours to un-mold (at least).
  • Wrap soap dough with plastic and place soap dough in a plastic bag and wait 1-3 more days. Learn more about this process here!
  • Test your soap by rolling a small ball, examine how it feels. 
  • Exact measurements are very important, which is different than making actual cookies, which can be off just a tick and you will still produce a decent cookie. I've found when making soap dough, at 1 pound or 2 pound amounts, there is little room for error.

  If you have any questions, please feel free to contact me.

When Working With your Soap Dough

  • When working with soap, use a muslin bag filled with corn starch to keep the soap from sticking to the work surface and itself. Too much corn starch will leave your soaps looking powdery so use with frugal care.
  • Spraying tools with 91% alcohol will keep cutters and plungers from sticking.
  • Spraying with water will make soap dissolve. Remember how soap behaves in the shower? Use water to stick pieces of soap together sparingly.
  • Once removed from the sealed container, soap will begin evaporation and curing, therefore hardening.
  • Be patient with yourself, if you want to make embeds by hand, it will take time to learn.

See this video for consistency: