Now that I am still into my baking frenzy phase ( much, much appreciated by the dojo mates who are the sole recipients of the products of my baking projects ) I have a nagging question unanswered.
What’s the difference ( other than the prices/packaging/import tax rate ) between French butter/Australian butter/Irish butter/Danish butter/Dutch butter and Italian butter?
Do they serve specific functions for specific recipes? I’ve tried baking cookies with Australian butter ( ScS) and it turned out good. Like how good chocolate chip cookies supposed to taste like. Last night I tried baking a loaf with Irish butter, it was moist but taste wise, it tasted like err, Banana Loaf? Like duh…How am I supposed to know the differing tastes to butters in recipes, if there are any significant differences at all?