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Difference in fat sources when baking?

post #1 of 2
Thread Starter 

I was wondering what effect do you get when baking with the different types of fat you can use. So far I've seen recipes with:

 

- Butter

- Cream

- Olive oil

 

But I guess there must be many other possibilities. Anybody can shed some light on the difference that each fat source can bring to the end result? If you can suggest other possibilites, that would be great!

post #2 of 2

I was repsonding when my browser froze and had to be rebooted.  What I typed were a bunch of cut-and-pasted URLs from a google search.  Search "Baking Fats" and you'll see where I was pointing you.  There is much knowlege on this topic out there!

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