Crumbling = allowed to cool too long?

[Darbla]

I just cut up a batch and had lots of crumbling. This was from a recipe that normally gives me no problems at all, so I think the problem is that I let it cool too long before cutting. I left it in the fridge for most of the day and then it was the next day still before I cut it, when usually I cool and cut several batches in one day so that none are cooled more than a few hours. Am I on the right track with thinking cooling too long might be the problem?

[firegirl]

I am thinking soap was just too cold? Perhaps it would not have crumbled if it warmed up a little and was not so "brittle"?

[B@BlissStreet]

I let m/p cool at room temp, then I take the loaf from the mold and let it set for a day to prevent smudging when I shrink wrap it. Crumbling makes me think maybe you let your base get too hot?

[Darbla]

I am thinking soap was just too cold? Perhaps it would not have crumbled if it warmed up a little and was not so "brittle"?

I think you are probably right about this.