When it comes to baking, sugar is one of the most important ingredients we use. But do you really know the difference between all of the types of sugar?
Sugar is an integral part of the baking that we do day to day.
Of course, the sweetness it provides to things like cookies and cakes is obvious. In breads and rolls, however, it feeds the yeast that makes for a beautiful rise.
For most people, the first thing that comes to mind when hearing the word sugar is white, granulated sugar. It’s the type that America uses most often for baking and sweetening our morning cup of coffee.
However, the more often you bake, the more different types of sugar you may come across.
In an effort to expand my own baking horizons, I thought we should discuss the types of sugar that are available for all of our baking needs. Are you ready to talk sugar?
