@superfat_high
Runs high superfat. Accepts the trade.
0 credit Newcomer
Ran high superfat for a while because more moisturising sounded strictly better, and the trade is real: softer bar, shorter life in the dish, and it goes rancid sooner because there is more free oil sitting there.
The number is a dial between mildness and durability, not a quality setting, and the calculator default is a reasonable middle rather than a placeholder.
Some oil left unsaponified is the definition and it tells you nothing about what to pick.
The oils-matter-more point is the one I would act on first. Moving superfat a couple of points is a small adjustment; changing the fat profile changes hardness, lather and longevity all at once, and it is the lever people leave alone because the calculator does not draw attention to it.