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My 71 year old regular asked why I chill my butter before laminating and now I can't stop thinking about it
She baked at a shop in Buffalo for 30 years and said they always let the butter sit out till it was pliable but still cool to the touch. Mine has been going in fridge cold this whole time and my folds have been cracking at the edges for months. Does anyone else work with semi soft butter instead of rock hard blocks?
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