Chef R. W. Miller wrote:

> Unsalted butter will give any baked item a more intense butter taste and
> flavor. Using salted butter in a recipe that calls for unsalted butter, but
> also calls for a certain amount of salt to be used, you will be oversalting
> the recipe with the salted butter. Salt should be reduced when using salted
> butter in an unsalted recipe. Salt also kills yeast, so if your using
> salted butter at the beginning of a yeast recipe, this will be a problem.

I'm sorry. In my experience, this is mostly not so.

Salted butter has a more intense butter flavor, as virtually
everything salted has a more intensified and rounded flavor.

A whole pound of butter will have between 1 1/4 and 1 1/3 teaspoons of
salt in it. It's a small matter to compensate for it no matter the
scale used.

Salt will retard yeast growth in sufficient concentration and kill it
at brine concentrations, neither of which conditions will obtain in
normal baking proportions. In my restaurants, we made our Danish dough
and puff pastries with salted butter. Better flavor and no textural
differences. We ended up using salted butter for everything after many
taste tests.

Pastorio


> "DJS0302" > wrote in message
> ...
>
>>>So many receipes call for unsalted butter. I have always used ordinary
>>>slated butter and have always been happy with the results.
>>>
>>>Am i missing something?
>>
>>No.