As with other readers, I'm thrilled to see this post, as I've been trying to reduce my family's sugar intake as well. Some other readers and I have posted comments previously about this, so having a whole post dedicated to the science of sugar is very appreciated. I love KAF for many reasons, but the only thing I don't love is how sweet the recipes generally are. I almost never make a KAF recipe without reducing the sugar. I hope that the positive response to this post will help inspire a new approach to recipe formulation. The French bakers who previously commented prove the need.

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