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Shifting to the scone preparation, the color differences were visually noticeable, and the textures differed as anticipated. Scones made with white sugar tended to be drier and crisper, while those made with brown sugar were more moist and airy. The unrefined sugar scones were the densest, delivering a crumbly yet hydrated texture, which many found preferable.
Adapting Recipes with Different Sugars
It is crucial to remember that while sugar does influence texture and moisture, various factors like the type of flour, liquid content, and leavening agents can all be adjusted to achieve desired results. This flexibility allows bakers to customize recipes based on their preferences.