Hi, very interesting article as I just made oatmeal raisin cookies and found them very sweet. I tend to like cookies, etc. less sweet than most people and was looking for a way to reduce the sugar in them. I am a little confused as to what the difference is between "50% sugar, baker's percentage" and "Half the sugar in the original recipe." To me they would be the same, but some recipes Passed for one of these but not the other. Perhaps an example would help. Thanks so much for all the work you do to make us better bakers.

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