Why caster sugar? I've used soft brown and the results were good but does it really make a whole lot of difference?
can someone explain mositure content of sugar and the science of whats used for different recipes.
I've also started sieving my sugar as seem to get big solid blobs in sponge cakes.
Please or to access all these features
Please
or
to access all these features
For related content, visit our food content hub.
Food/recipes
Explain to me different types of Sugar - does it make a difference ?
10 replies
bacon · 21/07/2011 13:33
OP posts:
Please create an account
To comment on this thread you need to create a Mumsnet account.