Do you ever round up all of the exciting, far-reaching ingredients you need for a baking project (Rooibos tea leaves! Golden syrup! Prune butter!), completely overlooking the basics? Obviously have butter, you think.
Except you return home, flushed on the high that is tracking down goat milk, only to realize you have salted butter, and the recipe calls for unsalted. Or the other way around. So it's time to get creative: Can they be used interchangeably by adding or reducing the amount of additional salt used?
from Food52 https://food52.com/blog/15584-can-you-swap-salted-and-unsalted-butter-in-baking
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