Erika, it seemed to reduce the sweetness somewhat. I think the same thing is going on as what happens when you let chocolate chip cookie dough sit for a few days; some of the moisture evaporates, and the flavors of the other elements seem to shine through more. No, didn't try cultured butter; as you say, it's very expensive. I think I'd use it for pie crust first, if I had the $$! :) PJH

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