On 26-Feb-2005, "carbuff" > wrote:

> I've been wondering about unsalted butter for a long time, because so
> often
> in a recipe that calls for it, one of the other ingredients is salt!
> (What
> prompted this was Dimitri's recipe for Tapenade Butter in the Gourmet
> Dinner/Help thread, which, among the ingredients included: unsalted
> butter,
> anchovies <cough> VERY salty, and then salt & pepper to taste)

Most dishes, especially in baking, call for unsalted butter because there is
no standard for how much salt is in salted butter. The amount of salt in a
pound of butter is determined by the maker and can vary substantially from
brand to brand. By using unsalted butter, then adding salt, you take
control.

It is vitally important in yeast raised baked goods because yeast is killed
by too much salt.


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