Great article! I'm an Australian who lived in the US & ive just had my 'aha moment' about why my cookies & pastry never work out too well between the two countries when I cross recipes and ingredients. Soooo what to do if I want to make an American recipe when I only have Australian butter to choose from? Can I do math & decrease the amount of butter by weight to get the correct amount of fat and then add extra water or maybe milk by weight? It's so frustrating when you use great ingredients, and take the time to make really nice things from scratch and they turn out so-so. But at least I've now realised why my baking is so unpredictably inconsistent as I regularly use recipes from both countries. Thanks, Carleen

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