I was looking up if I should add wet ingredients to dry or dry
ingredients to wet and found out more than I ever knew about sugar
from this Yahoo answer. I thought I'd share this with you, because it
cleared up the fundamental difference between cane and beet sugar.

"When sugar is added to wet ingredients, it is so the sugar can
dissolve a bit before combining with all the other ingredients. When
added to dry ingredients it to add to the texture and structure of the
finished baked product. This is one of the reasons if you have ever
tried to substitute a sugar substitute (Splenda) for pure granulated
sugar, the finished product is dense and quite flat. A little tip:
when baking, and your recipe calls for granulated sugar, be certain
the product you are using is Pure Cane Sugar, not just granulated
sugar. Some supermarket store brands of granulated sugar contain beet
sugar which contains additional moisture and can alter the final baked
product. This is especially true when you are making cut-out cookies.
The cookies shape will spread too much if pure cane sugar isn't used.
Hope this helps.

Source: I'm a professional baker."


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Today's mighty oak is just yesterday's nut that held its ground.