Have you ever wondered why most baking recipes call for unsalted butter?  Well, I have done some research and have found that the main reason that bakers use unsalted butter is to control the salt content in their baking.  This is due to the fact that salted butter does not have a consistent salt content from brand to brand.  Another thing that I have found is that unsalted butter might be better quality butter compared to a poorer grade that needs to be salted.  Not sure, but I do notice a difference in the creaminess between the two butters unsalted is the creamier one.  I usually use unsalted in my baking, but I prefer salted on a slice of good bread!

 I have often wondered what is the difference between Dutch cocoa powder and regular.  I first came upon a reciepe calling for Dutch process cocoas powder about 18 years ago.  I couldn't find it, so I just stuck with the regular kind.  Then the bulk food store near my home in Burlington got in this "black" cocoa which I have learnt is extra Dutch.  Unfortunately, I no longer live near this bulk store and can only get regular Dutch processed cocoa powder from my wholesaler.

Natural cocoa powder is what is left over when the cocoa butter is removed from the ground cocoa beans.  The ph for this form is between 5 and 6.  The Dutch processed has a ph of 7 and the extra Dutch a ph of 8.

Now that I have access to Dutch processed cocoa powder I prefer to use it in my baking.  The Dutch processed has a better chocolate taste and makes cakes and cookies look richer.