Carolyn, I'm sorry, I can't answer that; while we've done high altitude testing and reduced sugar testing, we haven't done them together, and I'd wager the answer would change recipe by recipe and depending on exact altitude, to boot. I'd suggest you try your 1/2 tablespoon solution and see what happens; then take the data and go from there. Sorry I can't be of more help — maybe we need to set up a King Arthur Flour test kitchen in Aspen, though, eh? :) PJH

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