Hi Shari, that's an interesting thought: adding additional water to make up for the difference in lower-moisture fats. However, we've found that simply adding a bit of additional water to the fat or dough doesn't tend to recreate the same effects as when the water is actually incorporated into the fat (beyond just mixing/mashing). There's something about the chemistry that makes it "hold on" to the water until it evaporates into steam, creating lofty layers. As for your question about using different fats in other baked goods, the effects vary from recipe to recipe. For example, swapping out butter for oil in some muffin recipes barely makes a discernible difference. However, in cakes (especially creamed recipes), butter and oil are not interchangeable. Without testing, an easy rule of thumb to follow is oil for butter will work in cases where the butter is melted. Beyond that, we'd recommend considering each on a per-case basis. We're always here to help puzzle things out with you, should you need it! Kye@KAF

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