Thank you for such wonderful articles on baking with less sugar. I thought that the fats used in baking cookies were the reason for the spread of the cookies, so am very grateful that you have published this post and set me on the right track. Would it also be possible, in a future blog, to talk about high altitude baking? I've been happily baking for 50+ years and am still learning new things. Your blog is one of the best I've come across. It is very well researched, written and so easily understood. Keep up the awesome work!

• Reply