Is baker's sugar interchangeable with granulated sugar? Also, can you taste the difference between baker's sugar and granulated in, say, a cookie recipe?
Sent by Nicole
Baker's sugar is a finely-ground type of sugar synonymous with "superfine sugar." Bakers use it because it dissolves and incorporates more easily into recipes. Baker's sugar definitely tastes the same as granulated sugar, but I'm not 100% sure if the two can be used interchangeably. This post gives some insight:
• Is Superfine Sugar Really Necessary?
Readers, do any of you have advice on this?
Related: Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients
(Image: Anjali Prasertong )