Salted butter vs unsalted in bread dough, I finally picked a side

I spent two weekends baking the same sourdough recipe, one batch with salted butter and one with unsalted, then adjusting the salt in the mix. The salted batch came out denser and the crust had a weird tang that fought the starter. Unsalted let me control the salt at 9 grams total, and the crumb opened up way better. Anyone else find salted butter throws off their fermentation timing or is it just me?

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