Hi Teagan, in baker's percentages the weight of each ingredient is listed as a percentage, compared to the weight of the flour (which is always considered 100%). So, in this article when PJ is referring to 50% sugar, baker's percentages, she means take the weight of the flour and multiply it by .50. On the other hand, if you wanted to reduce the sugar in half, then you would take the original amount of sugar and multiply it by .50 (or divide by 2). In your example the original sugar weight was 110% of the flour weight, but to factor 50% sugar, baker's percentage you would still need to refer back to the weight of the flour. 

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