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Talk: Butter
This is the discussion layer for Butter. It is not the article.
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This encyclopedia is editable like a wiki. Notes stay on the talk layer until they are merged into the page. Questions, 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.
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.
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