> What's the reason for requiring unsalted butter in pastry recipes, and
> is it important? I find it particularly confusing since salt is
> included among the dry ingredients.
Baking is very totalitarian. Vun musst be able zu follow orderss. Controlling the proportion of ingredients is crucial, and you just don't know precisely how salted salted butter is.
--
Michael Smith mjs at smithbowen.net http://stopmebeforeivoteagain.org