Why does every recipe for a dough of any kind call for a) unsalted butter, and b) salt? Presumably this is so that you can control the amount of salt you put in, but the end result is almost invariably in indistinguishably different salt-to-butter ratio. Is it something to do with the texture of the butter? Is it part of the Pollan-esque need to make everything from scratch, and to consider all pre-combined ingredients suspect? Am I the only one who just uses salted butter for everything, without noticing a problem?