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Q:
Should I use unsalted or salted butter when I bake?
If a recipe calls for butter (neither unsalted nor salted) and salt, it’s safe to assume the recipe’s been precisely calibrated with unsalted butter in mind. The salt level makes a huge difference in baking. Since you don’t know how much salt is in salted butter, you just don’t have the control.
Additionally, if you care a good deal about the freshness of the ingredients you’re using, used unsalted. Because salt is a preservative, salted butter has a longer life in the fridge—typically around five months while unsalted usually is good for about three. Chances are the unsalted butter at the supermarket is a bit fresher.
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