Westcoast fags, why is your butter all fucked up?

Bread

What about bread?
Why would I want butter I smear on my bread to be salty?

Girth is more important than length.

You act like it tastes like salt water

No it's a genuine question.
I always see "unsalted butter" written on packages but I legitimately cannot recall ever seeing salted butter on the shelves in stores.

Why not add yourself for greater control?

It's right next to it, but only plebs and people with a problem buy it.

t. tuna can dick

At the bakery where I work it comes in 44lb blocks. So why is all the other butter fucked? Czechmate.

Zozzle

>44 lb block
Must be convenient for making puff pastry.

Why not just churn your own butter?

Tedious, but controlling the amount of salt going into a dish can be pretty damn important.

That's why I have unsalted butter as well

But now you need to keep an extra item stocked in your fridge.

And I don't have to unpackage butter, salt it, and then repackage that somehow and put it back in the fridge

The horror

>butter in wax paper
Everyone knows the good stuff comes in foil

Yes. I don't know about you, but I don't eat enough butter outside of recipes to justify keeping salted sticks lying around. It does go bad you know.

How much butter are you people eating?

Salted butter was only created so that when left unrefrigerated it doesn't go rancid quite as fast.

>It's 2017. Quit buying the salted jew and refrigerate your cultured sweet cream butter

Do people really not know how much salt their butter adds?

Are people this inconsistent with their cooking? Or do you just keep buying different brands of butter?

>Do people really not know how much salt their butter adds?
I do know. Zero.

When you need to break out the calculator in order to add butter, you've done goofed.

1.8 grams per stick

>counting each mg of sodium

Dad, your real problem is that you need to drink more water

This

Kek