On Tue, 08 Nov 2005 18:40:45 GMT, "Vox Humana" >
wrote:


>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.
>


I hear what you folks are saying, makes sense. I use Lurpak, a great
imported butter...both their salted and unsalted. I also use Sea Salt
fine but those darn crystals keep in tact. I'll look for the superfine
and use the weight system...good idea. Thx