"baker1" > wrote in message
...
> Why do recipes call for unsalted butter, then tell you to add 1/2 tsp
> of salt? Why not just use an appropriate amount of salted butter with
> the unsalted?
>
> In making these short breads, I find salt crystals that don't dissolve
> in the batter, and don't want it. I've tried adding the salt when
> mixing the sugar/butter and that helped, but still not perfect. I
> could dissolve the salt in the vanilla, but don't want to do that.
>
> I've found a very fine salt but it's expensive, (the amount would be
> different) and I can't seem to crush my own fine enough.
>
> Ideas?

I agree with the statements about the butter. Unsalted butter is nearly
always a superior tasting product within a line from the same manufacturer.
Since butter is often a major contributor to the flavor of baked goods, you
want to use the best butter available. As for the salt - pickling salt is
very fine and not at all expensive. I'm sure that someone will know the
conversion factor for various types of salt. If you weigh your ingredients,
then there would be no conversion needed. Salt is primarily for flavor in
most recipes, so use your discretion.