Now this is an excellent resource! All I could find anywhere else was tips on alternative sweeteners or health advice. Frustrating; I only want to know how much I can reduce the sweetness without ruining the texture, which is exactly the information I've found here. I actually prefer that things taste less sweet but I know sugar is responsible for more than just sweetness when baking. Thanks to your article I now know what modifications I can make to get the result I am looking for.

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