By using the regional sea salts you'll also be able to include other trace minerals that were otherwise undocumented due to them being inactive ingredients." Add roughly four parts to one part of sodium bicarbonate and 1/8th part sea-salt (I'd buy regional, you can get some amazing sea salts and it would help reinforce any sympathy in play) and there you have it. Recipe from TeaDidikai (a buddy on another site): "You can buy sodium carbonate decahydrate as a raw chemical. You're missing the sodium carbonate decahydrate. That's enough natron for about six months, for me, YMMV I usually mix about a cup of salt and a cup of baking soda. I take the pieces and smoosh them with a morter and pestle. Then I take it out, let it cool, and break it up. Once it's about as thick as cookie dough, I spread it on a cookie sheet and bake it for a good couple of hours. It will boil until it VERY SUDDENLY thickens, so you have to watch it. I use a standard 1:1 and mix it with water. So: if you use natron, how do you make it? Have you tried other methods and settled on one you like, or did you just pick one and go with it? I have not, however, found anyone saying exactly how much of what to use- is it just a standard 1:1? And some people say to mix it with water and then bake it, and some say just mix it and go, or mix it with water and go, and I'm finding myself terribly confused. I have found all over the internet and TC the basic ingredients: baking soda and salt. Well, pseudo-natron, as Darkhawk has said, since it's not chemically the same.
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