Hi PJ! Thanks for the tests. I liked seeing all of the results that you got. I only have one side question. As you decrease the sugar level, shouldn't you increase the liquid somewhere in the recipe? Since sugar is hygroscopic and it also becomes part of the liquid component of the batter, reducing the sugar will also reduce the liquid. This may explain some of the issues with the rise of the 25% batches. Adding liquid would smooth out the batter more evenly and also add more internal steam so the crumb should become finer and the steam should give it a bit more lift.

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