Thanks for your question, Amy. We've reached out to our baking guru, PJ, and these are her thoughts; "It’s really different, as it’s a lot more moist: and unpredictably so. Your best bet is to measure by volume and then go by eye and feel, adding enough liquid to make the type of dough the recipe describes. After awhile you’ll figure out any necessary reduction or even addition of liquid." We hope this helps! Annabelle@KAF

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