PJ -- I made this just yesterday, and it turned out great. Now to modify. Note that yeast and I are not the best of friends (working on it) so forgive me if I don't know what I'm doing here. There is not a LOT of sugar here, but being mildly diabetic, I try and get as much out of the way as possible. Any thoughts as to what might happen to this were I to replace the sugar with Splenda granular? I know the volume will diminish somewhat (I usually add a little extra flour to make up for it), but in the blog you mention that the sugar content retards the yeast growth, so with that sugar gone, would I need to reduce the yeast? Or just reduce the rise times? Any help you could offer would be appreciated! Ted, I think you could just plain use Splenda for Baking without making any changes; don't reduce the yeast. Sugar doesn't affect yeast dough's texture; it keeps it a bit fresher, but so long as you understand this might dry out more quickly, I say go ahead and try the Splenda. PJH

• Reply