Helen

September 15, 2017 at 2:48pm

Thanks for the informative article! I have tried subbing sugar with honey and banana. But i am unsure on how much water i should decrease. Each time i tried, even though it's sufficiently fluffy, it's still wetter and chewier than when i made it with sugar even though i have decreased the water The doughs were fragrant and very soft. The correct consistency but i couldnt get the interior of the bread to dry properly Let's say to add 20g of sugar and 100g of banana. How much water should subtract? Thanks!
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