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Not only can you control the amount of salt you add in, but I personally have found that unsalted butter yields a RICHER, FRESHER, more buttery taste. Coincidently, UNSALTED butter has a shorter shelf life. I made several batches of classic shortbread for the holidays last year. For the latter batches I had to resort to using salted sweet cream butter because I had used up all of my unsalted sweet cream butter. The taste and quality of texture were slight, but noticeable. I won't bake with salted butter unless I have to. Ever try baking with Plugra?! It's a European style butter with a higher fat ratio than say Land O' Lakes. It yields decadent results, but it's definitely not a butter that you want to spread onto your toast every morning
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