Bread-Bakers v104.n001.21

Dear Bakers,

The last digest certainly covered the salted vs. unsalted butter 
question.  I thought I would add my personal experience.  I usually use 
unsalted butter in everything, generally either Land-o-Lakes or Lucerne, 
from Safeway.  Once, when I was visiting my Dad and brother, I baked them 
some bread, doing about the same thing I do at home, and found that it was 
quite a bit saltier than I was used to, though still edible.  My brother 
(the professional cook) pointed out that they had salted butter.

Duh.  Since then, I pay much closer attention to the butter I am using. If 
I have salted butter, I use less salt in the dough.  I may actually taste 
the dough to see if the salt level is correct.  When using the unsalted 
butter, I don't worry about this.

Just my two cents worth.

Ruth