I'm a baker, and I bake goods all the time. This is a VERY GOOD subject for me. I have used grade AA, grade AA organic butter, cultured pasteurized organic butter, and cultured organic butter as well. They all have been unsalted, of course. I use salted, and whipped butters for my compound spreads, for example,homemade garlic spreads. However, I did find that the grade AA organic butter made my baked goods very dry and not enough butter flavor. Now, I only use the organic cultured pasteurized butter because it works the best in my kitchen. I just wished it wasn't so expensive. I highly agree with this article.

• Reply