Marijke, it can seem confusing. I'm referring to two different things: half the sugar in the original recipe (e.g., reducing the sugar from 1 cup to 1/2 cup); and a baker's percentage of 50% sugar, which means the weight of the sugar in the recipe is half the weight of the flour. See the difference? The introductory part of the blog post explains it better, so you might want to go back and check that out. Hope this helps — PJH

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