Evan, We've found that the recommended amount of European-style butter varies based on what you're baking. If you're making something like shortbread, where butter makes up a large volume of the recipe, you might need to use the full amount. However, if you're melting butter to make a streusel topping for instance, we found that about 3/4 of the amount created just the right mouth-feel. The suggestion to start with less European-style butter was meant more as an anecdotal reference rather than a hard and fast rule — apologies if this didn't come across. We hope you're able to find the right butter and the right ratio that works for you! Kye@KAF

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