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Recipe sugar reductions

Willy's Place » Members Favorite Recipes
by Cricket on October 09, 2005 03:40 PM
Can anyone advise me by how much I can reduce the sugar in a baking recipe without changing the texture or rise of the final produce? One cake in particular, didn't rise and the texture was very heavy and course after I reduced the sugar by 3/4. And if sugar is reduced, do other parts of the recipe require adjustments, such as liquids or leavening agents?

Thanks in advance to all you bakers out there!

by noxzema on October 21, 2005 09:24 AM
I dont know about reducing the sugar amount...but you can just use Splenda granular instead of reduce sugar completely

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