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Do you mean the crumbly or soft areas? It looks to me like you unmolded a bit too soon. Using less water, or a bit of sodium lactate or table salt can also help firm up the loaf. It could also be that you poured at an unstable emulsion, assuming you were trying to keep the batter very fluid.

Great soaps, btw!
Thanks! Yeah I mean about the lines inside, why are they not so visible like the top ones.Yeah, unstable emulsion could be it.
And prob could've waited more to unmold.
 
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