FREQUENTLY ASKED QUESTIONS
Why The Salted Butter Baker?
Going against the norm, I am a firm believer that you should always use salted butter when baking. When you look up recipes for any sweets or desserts you will notice that the recipes always call for unsalted butter.
Why is this? The main reason for this is that bakers want to be able to control the salt content in whatever they are making, and salt is typically then listed as its own ingredient. I've done a lot of baking over my 30 years and have tested this theory. I have always found that I was more attracted to the versions that I used salted butter and omitting the separate use of salt. Each brand of butter has a different salt content and that is a major factor that bakers consider when using unsalted butter. If you find a butter style that works for you, this shouldn't be an issue. For example, I always buy Land of Lakes salted butter or Wegmans' brand salted butter (if Land of Lakes is not available). They are less salty then some of the other brands I have tried.
I hope this will convince you to always use salted butter!