Hi - If I don't have a scale for weighing small amounts like food ingredients, is there a basic rule of thumb your bakers could suggest for reducing sugar based on volume and not weight - e.g. reduce 1 c. white sugar to 1/2 c.; reduce 1/2 c. molasses to __ c., etc. I "randomly" reduce sugar in recipes all of the time; sometimes it works, sometimes it doesn't come out like I'd anticipated :). I tend to write all over my cookbooks and recipes to try to remember what I did.

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