Hi there, Sabina! We're sorry to hear that you're feeling confused about this process. Understanding how to reduce sugar in a recipe might make more sense once you understand how baker's math works, we'd recommend checking out our Baker's percentage blog article. Baker's math is different from regular math in that the flour in a recipe equals 100% and every other ingredient is a compared to the amount of flour. We hope this can help clarify things a bit! 

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