Lately all of my baked goods seems to have been turning out a little sad and flat, to be honest. I've been making the same recipes for years. And I'm pretty consistent with all the staples, typically buying all the same brands. Except recently I decided to change sugars, I started buying a granulated pure cane sugar that is unrefined. I feel like it does not dissolve quite the same. Could this be what's causing all my problems?