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Message: [QUOTE="ShuBunny, post: 44441, member: 4675"] I think the issue with the internet is how being catchy is more impt with being correct. Time for us all to host a cooking channel in our racy outfits! :cool: I mean, I'm not drop dead gorgeous, but I'm sure I appeal to certain demographics. I'm sure [USER=3784]@Cahoot[/USER] & [USER=2340]@Norcalbaker59[/USER] have diehard fans too :D Back to report that... caster sugar made cookies with lesser bite to it. This is with controlled DDT, and no overcreaming. It's like a more fine crumb? I'm not a fan. Also, I can't get 350F on my oven - my oven temp is either 345F or 355F (only 10 degrees increments). I played around with 3 slightly different sizes for each batch, at either temperature, at different timings intervals between 14 - 16 mins. Noticing that the cookies spread more at lower temp - guessing it has more time to liquify before reaching the internal temp that forms a structure. Is that the gelatinization stage?? For drop cookies, when you scoop the cookie dough with a disher, do you still shape the portioned dough to a perfect sphere in your hands? Or just place the hemisphere dough flat side down? I have a #40 & a #20, can't get the 42g of dough nicely with either. So i find myself balling the dough and wondering if i have crushed some of the air bubbles in doing so. [ATTACH type="full"]3748[/ATTACH] [ATTACH type="full"]3747[/ATTACH] [/QUOTE]