Hi there, thanks for the great article, as always! I was wondering if you could help me understand unrefined cane sugar ("fine" grain) and how it changes baked goods. My husband and I have noticed it seems to create a darker color and a firmer texture than we would like. It almost seems like things come out slightly over-baked even when pulled significantly earlier than normal. This is especially pronounced when we combine it with brown sugar. Does this sound consistent with your experience? We are curious about the science and of course prefer the healthier sugar, but like the results of refined sugar. The bag says it can replace refined white sugar at a one-to-one ratio. Thanks for your help!

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