Oh ok... so soft 'physically' then?
And interesting about not going above 5% Castor. All the recipe's I've been reading previously used 10% castor heh. I will make that change though and see how I go.
The recipe I have at the moment (although I'm thinking it will just be easier to go up the shops and buy more lard/olive oil) says that my Iodine level is 88, and anything above 70 will make the bar 'too soft'. That means too hard to get out of the mold, yes? What about after a couple days, weeks, months? Does it always remain soft? Or does it harden up a bit?
(Not planning on using that recipe now, just trying to get my head around the meaning of soft fully)
