Cool to read about how it affects the bread.. However, what i find disappointing about this article and the others I have seen on your blog is the fact that you don't explain WHAT you can do to make the bread better by using less sugar. Can you add more moisture, yogurt/sour cream/milk? or if you do less sugar, how would you adjust the other ingredients you add to the recipe? All your telling us is that the sugar amount affects the bread... but now take it a step farther and tell us how to make it better while using less sugar.

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