Hi Jude! When this article talks about 50% of the sugar, it is 50% of the sugar in the recipe, not 50% based on the amount of flour. You'll want to use baker's math to figure out the percentage of sugar in the recipe and that is the number you'll be modifying. We hope this helps clarify but if you'd still like to talk this method over please give our Baker's Hotline folks a call at 855-371-BAKE (2253), so we can help. Kindly, Morgan@KAF

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