I prefer to prevent gel in my soap. I haven't managed to do it successfully (yet), but I'm still striving for that non-gelled look. I don't care for the translucent look of gelled soap - I really want my soap to look creamy. I have read and watched professional Soapers who say if you prevent gel in your soap you will end up with a softer bar. MY QUESTION IS...Should my recipe be adjusted to create a very hard bar (outside "acceptable" range) to counteract the potential softness of a non-gelled bar -OR - do I just need to let it cure for more than 4 weeks? Also - can someone please tell me how to successfully prevent gel? The first time I put my loaf in the freezer and ended up with a white powder all over it. The second time I put it in the fridge and ended up with a round gelled bit through the entire middle of the loaf. How can I properly prevent gel with any and all soap recipes?