I was inspired to try baking from The Great British Baking Show and was really surprised to find how difficult it was to find lard for my pastry dough. Bring it back!
In virtually everything I've baked, though, it works fine to just use granulated. You may have to work a little harder to make sure it's truly all dissolved, that's all.
https://www.meijer.com/shop/en/pantry/baking/sugar/ch-superf...