Sarah

September 15, 2019 at 7:15am

I have lived in Germany for 15 years (minimum 82% butterfat by law) and have been struggling with baking results for years. Your explanation of European butter finally made it click! My cookies are always a bit greasy and cakes tend toward dryness. I'll try reducing the butter amount a bit and see if that improves my textures. Thank you!

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