The Baker's Hotline

November 8, 2018 at 3:06pm

Hi, Dave. As the blog outlines if the sugar in your recipe is at least 100% you can half the sugar in your recipe, so no need to worry about baker's percentage this time. In your case, you would just divide the amount of sugar (312 g) by two which will give you 156 grams of sugar. We hope this helps! Happy baking! Morgan@KAF
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