Just a note -
When i started baking *seriously i went and checked out all the butters at my local supermarket - and i was
at the ammount of water in them and how that ammount varied from Brand to Brand.
Then i found a Brand that has NO WATER - mind you it costs about AUS$1.50 more per 250 grams.
But when i bake for customers - i use that and calculate that into my end cost.
Have you ever looked at the water content on your butter/margarine wrapping?
Just thought i might mention it -
Some people don't even realise that some butters have alot of water included in teh end product.
Perhaps it is different where you come from - *shrugs*
Don't mean to sound bossy
just a little snippet of info.