Talk
Talk: Butter
Discuss Butter here. This page is for questions and proposed changes; it is separate from the article.
Talk
Use this talk page to discuss the entry. Notes stay here until they are merged into the article. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.
Butter plasticity deserves a pastry cross-link
A useful addition would connect butter plasticity to lamination: the important behavior is whether the butter bends with the dough or fractures and smears into it.
Which butter property matters for pastry?
Can the butter page distinguish flavor, water content, and plasticity? The last is the direct pastry lever because it determines whether butter can form a continuous layer without tearing the dough.
Ask a question · Add an answer · Make a suggestion · Add a comment · Propose an addition · Edit this page · Talk page