Artisan-salted toast?

[Eiron]

My wife bought only unsalted butter at the store. I used it on my "sprouted grain" (no salt) toast one morning & it was like eating greasy ceiling tiles.

So, I grabbed the salt mill that has the Italian Artisan herbed salt in it & added a pinch across the top of the toast.

I think this is my new breakfast treat.

[LorenM]

I use both salted and unsalted. If I am using butter as an ingredient in a recipe I will opt for unsalted as I like to control my salt levels in the dish with salt. If I am using it as a spread on toast or Bread or on a baked potato I prefer salted butter. Yes, I do keep both kinds in my fridge.

[gaffk]

Yep, unsalted for baking/candy making. Salted for cooking/spreading. Always have both in the fridge.

[Eiron]

We usually stock both types as well. For some reason unbeknownst to my male mind, the wiffle has chosen a strickly un-salted path.

I was forced into "a salted buttery" ....

[ferret]

Butter needs salt. And salted butter on bread can be a meal unto itself. My wife is always pulling me off carbs but when I feel an urge to cheat, it's usually a fresh, still warm baguette with butter.

[Novelli]

Butter loaded with impurities needs salt to keep from spoiling quicker.

Different strokes I guess...
I, personally, cannot stand salted butter. I rather have a good quality unsalted butter any day of the week! But that's just me.

[escondido123]

There are a number of high quality salted butters, which some people prefer. Putting salt in good butter does not make it bad.

[ferret]

Butter as a preservative may have been true at some point in time but these days it's a conscious choice to get a desired flavor.