Bread-Bakers v102.n042.1

 >
 >From: "Herman Reinhart" <reinhart@bigvalley.net>
 >Subject: Unsalted butter
 >Date: Thu, 12 Sep 2002 11:38:36 -0700
 >
 >
 >Why do some recipes call for unsalted butter then add salt? Is there a
 >reason or is this just left over from the time people churned the milk to
 >get butter?
 >
 >Herman Reinhart
 >reinhart@bigvalley.net
 >

Using unsalted butter and adding salt gives you more precise control
over the amount of salt in your dough.


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