wow, the cake is beautiful. I'm just curious that since the cake is from a starter dough, if I add sugar only as much as I'd add in bread, would it still rise and hold the structure? No, Han, I wouldn't try that. One, because the sugar gives it its tender, cake-like structure. And two, because cake without sugar would taste awful, in my opinion. Of course, there's no law against experimenting! If you do, let us know how it comes out - PJH

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