Using unsalted butter in baking is pointless unless you're weighing your salt, amirite?

I know how much salt to put in food, I don't know how much salt + salted butter to put

by Anonymous 1 day ago

I've been cooking pretty regularly and intensly for a while now, so take what i say with a grain of salt (pun intended) I genuinely have not noticed a difference enough to warrant buying one over the other. Its so minimal as op says, even in baking. I've never oversalted because of butter, but I have found the store or elsewhere sometimes carrying one or the other so I just buy what's convenient

by Anonymous 1 day ago

Too bad there's no way to test

by Anonymous 1 day ago

In AMERICA 🇺🇸 (Champions 1776) we use BUCKETS now. One BUCKET of butter, one BUCKET of salt, and one BUCKET of FREEDOM (Bacon Grease)! 🇺🇸

by Kanecummerata 1 day ago

Its a continent that falls along the equator consisting of 12 mostly Spanish speaking countries

by laurianetoy 1 day ago

North end off that continent speaks french mostly I think

by Street-Benefit-5683 1 day ago

the north are privileged dicks.

by Anonymous 23 hours ago

If you include the US in the north end then its predominantly English, 340 mil in the US vs 40 mil Ca

by Ok-Money-9399 23 hours ago

No ones including the US

by Anonymous 23 hours ago

USA also has a biiiiiiig latino community. True that USA Americans speaking Spanish, italian or any other lang usually bastardize it to unveforeseen heights, but Spanish nonetheless.

by Actual-Lab 23 hours ago

The spanish speaking population of the US is 41 million, so while a large amount still leaves at least 200 million speaking only English.

by Ok-Money-9399 22 hours ago

Oh, is that it?

by Time-Option 22 hours ago

USA! USA! USA!

by Both_Maintenance 22 hours ago

Ah, the scale, an elegant tool for a more civilized age! I find our American recipes so damn frustrating! There is simply no reason not to have a $10 kitchen scale these days, it makes measuring so much more accurate, especially if you're baking. And yet, I simply cannot convince my wife to measure flour on the scale instead of using measuring cups! I point out that it's even easier, you put the bowl on the scale, tare it, and dump it in from the flour container. The absolutely worst offenders are for things like 'x number of garlic cloves, or a 'knob' of ginger, just f**king tell me how many grams!

by clairepredovic 22 hours ago

Garlic is measured by your heart, not your scale

by Peyton99 21 hours ago

Cloves? You mean the whole bulb right?

by Anonymous 21 hours ago

And your heart always says "more"

by Anonymous 21 hours ago

It is not at all easier you just added two steps.

by Anonymous 21 hours ago

Do you guys really use scales for small quantities of stuff? Feel like you need a pretty expensive scale to be accurate down to the gram.

by Anonymous 21 hours ago

Not really. Mine cost like 10 euros? I need to measure salt for m baking so 10-20 grams is great. But it also recognizes the 7 grams of yeast. Not sure how low it can get actually

by eddoconnell 21 hours ago

Just because it displays down to 0.1 grams, that doesn't mean it is accurate at those ranges. It's possible the balance is plus or minus 2-3 grams, especially as the years and wear on them goes on.

by Willnyasia 21 hours ago

For small quantities you usually use something like 1/2 of a tablespoon or a pinch (if you don't want to measure). But everything above 10-20g, yeah sure. Any kitchen scale can do that, in the end it doesn't need to be accurate down to the milligrams .

by Anonymous 20 hours ago

No, no one is weighing their salt that I know of lol. Maybe in a professional setting, but teaspoons and tablespoons are the norm

by Anonymous 20 hours ago

Nah, I'm rarely measuring less than 10g but even so a scale that accurate is £10/£20 and last forever.

by Rosemary93 19 hours ago

doesn't matter the units. any form of measuring salt by volume is inaccurate. the only way to measure salt accurately and precisely is by weight

by Anonymous 19 hours ago

Yeah, and Grams/Kilograms are weight measurements.

by Anonymous 19 hours ago

The air pressure on the moon will also screw up your baking directions.

by Old_Lemon8769 19 hours ago

Yeah, I can't imagine baking in space would work very well. That wasn't my point though. Point is that grams measure mass. That is a fact lol.

by Anonymous 18 hours ago

They just said they measure by grams. Grams is a weight measurement lol

by TopOk8184 18 hours ago

Are you that American you don't know that grams are a weight measurement

by jeramyhegmann 18 hours ago

I'm American but I know that it's a mass, not a weight measurement. Ironic.

by Anonymous 18 hours ago

Unless we've travelled to another planet weight and mass are the same for baking

by jeramyhegmann 18 hours ago

Yes, but when you're being a smartass about a whole nation of people, it is best to be technically correct. Grams are not a measurement of weight simply because weight and mass will be constant on Earth.

by Anonymous 17 hours ago

Jesus you can't take a lighthearted joke

by jeramyhegmann 17 hours ago

My response was meant to be the same lol. Just a little rib in return.

by Anonymous 17 hours ago

g/Kg is weight not volume? 100g is 100g no matter the volume gramms is a measure of weight.

by Rosemary93 17 hours ago

Make buttercream frosting with salted butter, then get back to me on that LOL

by Anonymous 16 hours ago

I do every time, it tastes great. I often don't have to add salt.

by Schultzmario 16 hours ago

I only use salted butter in baking 🤷🏼‍♀️ the sugar in buttercream by far counteracts the salt in the butter and I've never had salty frosting

by Anonymous 16 hours ago

I don't think you know what the word "pointless" means

by Serious-Doughnut4414 16 hours ago

For recipes that call for unsalted butter, I usually just use salted, and then reduce the amount of salt by a little bit

by Anonymous 16 hours ago

I have never once felt like using salted butter + salt renders the baked goods too salty but perhaps my taste buds are just built different

by Anonymous 15 hours ago

I only use unsalted butter, period

by Anonymous 15 hours ago

I will also add that salted butter is basically just properly seasoned butter. It isn't especially salty and frankly, most people under season their baked goods.

by Anonymous 15 hours ago

The salt in them is so minimal it literally doesn't make a difference. You would need a LOT just to get an extra 1-2 grams of salt

by eddoconnell 15 hours ago

I do the same. The natural flavoring added to most unsalted butter on the market tastes disgusting to me, I never buy unsalted as a result.

by Anonymous 15 hours ago

I generally use salted butter in all applications, because I am recalcitrant

by Healthy-Educator 14 hours ago

Baked goods turn out too salty when I add salt + salted butter. I, at least, can taste a difference.

by Anonymous 14 hours ago

Baked goods need more salt across the board. People add extra sugar but to get the sweetness you need the salt.

by Anonymous 14 hours ago

Now you have to do a blind taste test to prove yourself to strangers on the internet

by Meredith93 14 hours ago

Instead of blind taste tests I've done thirty plus years of research by making things differently and getting feedback.

by Anonymous 14 hours ago

Not to get political but salted butter is the only butter I believe in

by Lanky-Economy-3389 13 hours ago

This is also my religion

by NoEngineer7723 13 hours ago

Just absolutely factually incorrect

by Anonymous 13 hours ago

I weigh everything when baking, most decent bakers do. I highly doubt home bakers are being militant about using unsalted butter and then using volume measurements for their dry ingredients

by Imogene73 12 hours ago

I just use whatever is in the fridge 🤷🏼‍♀️

by Helpful_Produce 12 hours ago

Yup! And that wizardry is down to my wife. Or whatever is on offer at the time. 😅

by Helpful_Produce 12 hours ago

Wait. You guys have salted butters?

by Square-Weekend-2370 12 hours ago

Who doesn't?

by jeramyhegmann 11 hours ago

It is not so common in some places. In my home country salted butter is basically the standard, but here in Argentina I always ave a hard time finding it

by Anonymous 11 hours ago

Same here in Germany. Salted butter is the rare exception, not the rule.

by Anonymous 11 hours ago

They don't even salt the food when you order it in Argentina haha, but I suppose it's healthier that way, so that's good.

by Perfect-Trick 11 hours ago

It's only healthier if you already have high blood pressure. If you don't have high blood pressure there's no benefit at all to reducing salt.

by Anonymous 10 hours ago

Yep in fact I need 4g of sodium per day or else I have to supplement with salt tablets. So reducing salt is LESS healthy for me.

by Cletus54 10 hours ago

In the uk its around half and half but salted is almost always lightly salted, pretty rare to get just salted

by jeramyhegmann 10 hours ago

I just use whatever is in the fridge. I'm not going to make a special trip for a certain kind of butter, nor am I that good of a baker to actually care.

by lehnerclaude 10 hours ago

do you go into a fugue state when purchasing butter or something? lol

by Gregorio52 10 hours ago

Some people live with others and have communal butter. Also some people buy butter without having yet planned every single recipe they are going to make before that butter runs out.

by Anonymous 10 hours ago

When you are using other foods with added salt like cheese.

by Clear-Tomorrow 9 hours ago

I only use salted butter because I bake so infrequently and entirely on whim so I'm not going to buy special unsalted butter just to hang around in case I feel like baking. While I have had MANY baking mishaps in my day, over salting has never once been an issue and I typically add salt if the recipe calls for it 🤷🏼‍♀️. These days mostly I weight the ingredients after finding out that there's no actual standardization to measuring cups and such and having recipes turn out wrong just because I used a different tablespoon 🙄. But before I started doing that I did use the volume measurements and didn't have any issues with saltiness then either.

by Anonymous 9 hours ago

Where I'm from, the amount of salt in salted butter varies drastically, one of the store brands is way over salted while another is under salted.

by Anonymous 9 hours ago

But of a cooking snob here: You need to understand that there are different salts for different applications. It's also why in context where salt matters, it's measured by weight, not volumetrically. Table salt, kosher salt, and flakey finishing salt are all different in their uses. For cooking, most people use kosher salt. In baking specifically, it's normally measured by weight in any recipe worth its weight in salt (lol). I personally don't buy salted butter because I like having more control, for casual cooks, I don't think it will matter a ton so no big deal.

by Martina25 9 hours ago

Unsalted is necessary, it just tastes better. I recommend put half as much as the recipe calls for and salt to taste. Same with sugar, many recipes can be cut back to 3/4 of the amount and it will taste much better, reducing too much will affect the structure when baking. Adjust judiciously.

by Anonymous 8 hours ago

Baking by volume is pointless in general. It's ok to have salted butter if recipe calls for it, but baking in general is very precise unlike "conventional" cooking where you can pretty much eyeball everything with enough experience.

by Anonymous 8 hours ago

This isn't even an opinion. It's just wrong.

by Wardnapoleon 8 hours ago

how so?

by Anonymous 8 hours ago

In baking you measure everything. If you dont you are doing it wrong and are a bas baker. Its not cooking where you can judge by feel, baking is science.

by Street-Benefit-5683 7 hours ago

This is just silly. First because if you know the basics you can absolutely play it by ear sometimes, and second because you've never tasted anything that OP has made so you have no way of telling what kind of baker they are. Cheer up Poopyman80!

by Anonymous 7 hours ago

In baking you measure everything Unless you live in the US and use volume measurements. Those things are not consistent at all for solids with variable processing procedures like flour or (as OP mentioned) salt.

by Anonymous 7 hours ago

you don't weigh your salt? professional bakers do.

by TillOld 7 hours ago

Even if the amount of salt is minimal, it adds up - especially for people who really need to watch their salt intake. Unsalted butter is just a safer bet.

by damianbayer 6 hours ago

I don't use butter, let alone salted butter, due to a dairy intolerance. I typically use coconut oil and salt. I weigh all my recipes so when I make em they come out the same.

by No-Addition 6 hours ago