In a cake recipe, cookie recipe (any sweet recipe) If I replace the unsalted butter with salted butter.. will it react with the soda bi carb in the recipe and make the cake bitter? (since too much salt could make sweets bitter).
Another question, If I use less salt butter (not salted butter..highly/normally salted butter), will it be okay if I dont add any salt to the recipe at all?
There is a butter brand which says it has the least proportion of salt in it (Nutrilite). Will the cake/cookie taste good. What am I supposed to do in a situation like that?