Kate, not exactly. In baker's percentages we consider the flour weight as 100%. Each of the ingredient weights can then be viewed as a percentage of that weight by dividing the weight of the ingredient by the weight of the flour. This will give you the percentage of sugar in the recipe as it stands. So, If the weight of the flour in the recipe is 8 ounces and the weight of the sugar is 3 1/2 ounces, this means that the sugar content of this recipe is 44%. According to PJ's calculations this recipe already has a sugar content that is less than 50% of the flour content, so we don't really need or want to reduce the sugar content further. Say we tried another recipe where the flour content is 200 grams and the sugar content is 150 grams. That would be make the percentage of sugar in this recipe (150/200) = 75%. To reduce this amount to 50%, you would simply multiply 200 (the weight of the flour) X .50 = 100 grams of sugar. I know it takes a leap to start thinking in Baker's Math, so here's another helpful blog to get you going. Barb@KAF

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