In my post on non-nightmare baking substitutions, I feel I may have overstated the 1:1 aspect of substituting fat sources in baking.

I did mention that texture is different between the different sources, but I should also point out that there are other changes as well: loft (fluffiness) can be altered, as can stickiness/lack of stickiness in both the batter/dough and the final product. I suppose these are still functions of “texture” in a way.

Much of this is due to the fact that different fat sources have different water contents. Butter contains some water; shortening and oil contain no water; some “spreads” contain LOTS of water.

Feel free to go back to your experimentation, but I hope this little update leaves you better armed to understand your results.