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  1. #1

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    Question A Baking Question

    I'm looking at a recipe for banana cake. It calls for 2 tablespoons of unsalted butter, and 1/4 teaspoon salt.

    If I use salted butter, should I omit the 1/4 teaspoon salt, or cut it down to 1/8 teaspoon? I never seem to have unsalted butter in the fridge, only salted.

    Here is the recipe bwt: http://butteryum.blogspot.com/2011/0...h-vanilla.html
    Nubka - Unpaid Slave Laborer...

  2. #2
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    I always omit the salt if I'm using salted butter. You can never tell how much salt is in salted butter, some brands are saltier than the other.

  3. #3
    Go Denmark!
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    Omit. Dansh recipes almost always call for salted butter, and no salt for sweet bakery. Granted European style butter s less salted too, but even in the US I rarely get unsalted butter.

  4. #4
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    I agree - no added salt. Although I am a failed baker.
    3539 and counting.

    Slightly Wounding Banana list cont: MacMadame.

  5. #5
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    I would use a good pinch of salt. You can't be sure there is enough salt in the salted butter.

  6. #6
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    Quote Originally Posted by TheGirlCanSkate View Post
    I would use a good pinch of salt. You can't be sure there is enough salt in the salted butter.
    What does salt do in a recipe like that? Honest question.

    signed - failed baker.
    3539 and counting.

    Slightly Wounding Banana list cont: MacMadame.

  7. #7
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    It's supposed to enhance the flavor. I rarely put in as much as they say to begin with and often use unsalted butter even if the recipe doesn't call for it because a lot of my recipes are older and I think they overdo the salt. But you can't have none or your baked goods will be bland. This is especially true if chocolate is involved.

    Also, you must have salt in bread as it helps with the rising. Otherwise your bread will be a brick.

    Here's an article on it if you want to know more:

    http://shaunasever.com/2011/06/why-s...in-baking.html
    "Cupcakes are bullshit. And everyone knows it. A cupcake is just a muffin with clown puke topping." -Charlie Brooker

  8. #8
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    Salt really helps bring out the flavor when you're baking. I made a batch of cookies a couple weeks ago and forgot to add salt and I could really taste the difference. The cookies had a very bland sweet taste to them.

  9. #9
    Go Denmark!
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    Salt is a flavor enhancer, but I really think sweet stuff is often over salted.

    Savory bread is another issue.

  10. #10
    I <3 Kozuka
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    Savory bread I had some great anise-flavored brown bread at a Jul party last weekend.
    "'Is this new BMW-designed sled the ultimate sledding machine for Langdon and Holcomb?' Leigh Diffey asked before the pair cruised to victory. I don’t know, but I know that sled is the ultimate Olympic Games product placement.." -- Jen Chaney

  11. #11
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    Huh. Never knew all that. Which is probably why I'm a failed baker.
    3539 and counting.

    Slightly Wounding Banana list cont: MacMadame.

  12. #12
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    Salt is there more than just flavoring:
    http://www.kingarthurflour.com/professional/salt.html

  13. #13
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    But that's only for bread.
    "Cupcakes are bullshit. And everyone knows it. A cupcake is just a muffin with clown puke topping." -Charlie Brooker

  14. #14

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    I always use salt as well as salted butter for quick-breaks - and my banana bread and corn bread are divine. Using buttermilk helps as well.

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    I always use salted butter and never omit the salt. I bake all the time and everything always comes out well.

  16. #16

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    I never use salted butter when baking. I just make sure to add the amount of salt the recipe calls for.
    -Brian
    "Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher

  17. #17

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    Salt assit with the leavening process. Omit the salt and the item will be denser than you expect.
    AceOn6, the golf loving skating fan

  18. #18
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    Salt has no effect on chemical leavening agents.

    How much salt you want it a matter of personal taste. Even when using unsalted butter I use less than a recipe calls for, if the recipe is American.

  19. #19
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    I use unsalted butter for everything, and often cut salt significantly in recipes without any issue. I use half the salt in my tied and true pastry recipe, and just made popovers this week with 1/3 the salt suggested - no texture or leavening problems with either.

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    No wonder us failed bakers have failed. So many opinions. Well, maybe not but it makes me feel better.
    3539 and counting.

    Slightly Wounding Banana list cont: MacMadame.

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