I'm new to making croissants and I have been trying different types of butter; that is, 80%, 82% and 85% butterfat content while keeping the rest of the recipe constant. I haven't tried the 85% yet, but the 82% croissants tasted a little bit saltier that the 80% croissants. Is it necessary to adjust the amount of salt due to the decrease in water content in the butter? (or any other component for that matter).