[Classic French Croissants: Tips & Techniques]

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).

[Ruth Reichls TV Show]

I don't know about a tv series, but according to adweek.com, there is a movie in the works, based on Garlic and Sapphires.

[Online Source for Spices]

I've used Penzey's many times and also www.kalustyans.com. Locally, the Whole Foods in Silver Spring is ok.