Butter - Continental vs Sweet

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Tompeters

Butter - Continental vs Sweet

I found it interesting that Delia has chosen to recommend Lurpak continental butter (the spreadable version) rather than a 'sweet' butter. My family prefers sweet, salted butter for normal use and sweet unsalted for things like butter icing. The continental butters contain lactic cultures - alive or dead I don't know - and I think the acidity is different. Is it just down to taste, I wonder, or is there some technical benefit in using one or the other for baking?

 
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