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.
Chef R. W. Miller
Marriott Resorts & Hotels
"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.
>