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Butter temperature thing finally makes sense after talking to a pastry chef
I always thought cold butter was the only way for pie crusts, but this pastry chef at my local farmers market told me she uses room temp butter for her laminated doughs and it blew my mind. She said I was making it harder on myself by fighting the butter too much with ice water. Has anyone else tried warming up their butter for specific bakes?
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nancy_miller25d ago
What kind of butter percentage did she recommend for that?
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