blake murphy wrote:

>>> Does it really make that big of a difference health and taste wise?
>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>> far as table use is concerned I believe it is regional in nature as well as what
>> you (anyone) is raised using. From a health stand point it would only make a
>> difference if one is on a low or restricted sodium diet.
>>
>> Dimitri
>>
>
> is one better than the other if you intend to freeze it? i don't use
> much, and they seldom sell less than a pound at a time.
>
> your pal,
> blake
>

I freeze butter all the time, sweet butter. Salted butter is fairly rare
here. I find I often have to add a pinch of salt to recipes to get the
taste right.

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