Carnie*–Since I’m not trying to make time with the ladies I can indulge in fake butter all I want:)
*nickname:)
Myth. Use salted butter for baking if that’s what you have on hand. The amount of salt in the butter isn’t enough to throw the universe out of alignment. Every (US) cookbook prior to ~1980 was written with recipes using salted butter. It just saved you from adding additional salt.
-Ex-pastry chef
I was raised on margarine. Yes, you are weird.
Thank you!
I’ve always used salted butter for baking. My mom and grandmas did also. I don’t remember unsalted butter being a thing until recently. Unsalted butter is way more expensive than salted - I think I’ve only bought it once.
They’re the same price here, at every store I’ve ever bought butter, assuming the same brand.
I guess you can use what you want, but I like to control my salt input to the recipe.
I buy the unsalted butter that sits right next to the salted butter, and costs exactly the same.
Also, am I weird that I don’t want my butter all soft and melty in my toast? I wait for the toast to cool a little so I can spread my butter without it all melting in.
Yes, you’re weird. I only like to butter toast straight from the toaster, and to eat it very shortly thereafter. Which is why it’s slightly annoying if my father makes my toast before I’ve come to the kitchen table, or if I order it in a restaurant.
For several years I made around 300 orders of toast per day, buttered with melted butter and served with a scoop of whipped butter on the side. So that’s how I do it for myself.
I will pass this info to the person that does my baking! She’s made more than one trip to buy unsalted butter after having only salted butter on hand. 
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