Posting for a friend: Quote: "Hi there, I wondered if it’ll make a difference in the texture of the baked good wether I useshortening or butter(or margarine).Because many recipes claim shortening is best for piecrusts, some pound cake recipes use a butter/shortening combination and so on.I’m a bitconfused with that because in Germany shortening is hardly used in baking, mostly forfrying or so, so I don’t know when to use what. Second I’d like to know what you experienced when using barley-malt-syrup in baking.It’sso often said that it gives more flavor and helps the yeast rising but actually I never feltor tasted a difference when I used it.Maybe I handled it wrong?!What do you think? Hope somebody can give me a little “chemics lesson”. Thanks for now, have a great day, Sanni"