Sam

October 4, 2021 at 2:36pm

This month's Cook's Country has a (blended) coffee cake whose baker's percentage is only 78%. How would you reduce the sugar in that?

Also, how would you reduce the sugar in the streusel?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.