@mouse@bookwyrm.social what's wrong with self rising flour and salted butter?

@fu@millefeuilles.cloud nothing inherently, they just aren't ingredients I use at home or at work so I have to do a lot of mental math and guesswork to substitute them

@mouse@bookwyrm.social maybe its because I grew up in Wisconsin, the dairy state, but the idea of not using salted butter on a daily basis is blowing my mind.

@fu@millefeuilles.cloud Any time I'm buttering something to eat I use salted butter, but for baking I like to control how much salt I add

@mouse@bookwyrm.social I figure you can never have too much salt, but that may be why I have heart problems.