In my baking I use store brand unsalted butter. I have just switched stores and have found that this new one sputters alot when melted. I believe this is evidence of water content in the butter(though i have never understood this because i thought butter was 100% dairy fat?)Except for the making of puff pastry(I'm guessing here) does the amount of water in the butter- really matter for baked goods? If it does, I'm wondering why the FDA doesn't require that a butter's water content be listed on the packaging. I am more than chemistry-challenged, as you might guess from my baking questions, past and present. Thx much for educating me.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.