In baking, you typically have “dry” ingredients and “wet” ingredients.
Sugar is considered a wet ingredient in the world of baking. In chemistry parlance, it’s hygroscopic so it is mixed with other wet ingredients before adding the dry ingredients.
Gatekeeping is whack. It took me 60 seconds to give you the real answer.
Hey since no one apparently answered you:
In baking, you typically have “dry” ingredients and “wet” ingredients.
Sugar is considered a wet ingredient in the world of baking. In chemistry parlance, it’s hygroscopic so it is mixed with other wet ingredients before adding the dry ingredients.
Gatekeeping is whack. It took me 60 seconds to give you the real answer.