Home Cooking

unsalted butter when does it matter?

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unsalted butter when does it matter?

Betty | Dec 22, 2005 02:20 PM

I am wanting to make a chocolate filled danish roll out of the new Williams Sonoma Essential Baking book - with which I have been totally happy so far, by the way -

It calls for unsalted butter for the laminating of course (which I have done before so no big worries there) but we have loads of butter, and only half enough unsalted. Will it make a real difference in the dough quality if it is half salted or do I need to go buy even more butter?

thanks.

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