At 80 percent fat by weight, butter is not a simple ingredient. It's a system. The fat carries flavor, the water creates steam, and whatever salt is in there, if any, does something the recipe may or may not have accounted for. That last variable is where bakers get into trouble. The salted-versus-unsalted question comes up constantly, usually from someone who grabbed the … [Read more...] about Salted or Unsalted Butter in Baking: What Actually Matters