I really appreciate all the free recipe research and information available through the internet these days. But I agree with this comment- a follow up article for ways to modify recipes when reducing sugar would be very helpful. Many breads have loft and moisture without a 50% or greater sugar content. I imagine liquid, fat, baking powder etc would have an impact, but like most i just experiment here and there unsystematically and hope for the best 😀 Thanks KAF

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