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Discussion Starter · #1 ·
I am interested in all the pros and cons of unsalted vs salted butter in savory cooking and baking. (I do make my own butter on occasion.)
 

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Discussion Starter · #4 ·
Thanks shroomgirl, I think I'll stick to making home made butter rather than purchase, I have used those butters in the past. I'm sure others will agree there is much to be said for fresh home made butter.
 

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I have found salted butter has more salt than nessary for a baking recipe. It tends to make too salty a batter even deleting the salt in the formula.
Salted butters tend to be lower in quality because the salt is masking impurities.
 

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Stick with unsalted, it is much easier to use than trying to calculate the amount of salt you need to subtract from a recipe. Most recipes I believe use unsalted butter for this very reason. Also it is almost impossible to know exactly how much butter the manufacturer adds.
 
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