I recently read this at the southern living webpage:
As an example one stores house brand of dark brown sugar is consistently darker than almost all other brands and I go out of my way to purchase it.
Have you found much difference in staples from brand to brand or seasonally?
Use name-brand ingredients. Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat or flours more hard wheat, making the cake heavy.
I started wondering about this. I generally use the same brands over and over - especially for baking even if they aren't the cheapest and have found I have preferences even amongst generics.
As an example one stores house brand of dark brown sugar is consistently darker than almost all other brands and I go out of my way to purchase it.
Have you found much difference in staples from brand to brand or seasonally?