Kye, Wondering if mashing a tiny bit of water into the butter 'til sort of incorporated would make a difference? Years ago when making butter (which, like just about everything else tastes better) we had to rinse and mash out the leftover milk solids using water to rinse until the water was clear and of course mashing out the water after until just the fat was left. Thanks so much for the comparisons, KA is the only flour I use-AP, White WW- and the information gleaned from the KA site is so very helpful. I wonder about using other fats/liquids in, say, crepes, pound/crumb-type cakes, muffins etc.?

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