Wait, when listing honey's properties in the article, you said "relatively acidic" with maple and molasses being less acidic. Here in your reply, you said agave syrup has a low level of acidity, "like honey". Which is it? Maybe you could post (or add to the article's tips) something like a range of typical acidity for different products? It can make a difference when figuring amounts of baking soda and/or baking powder.

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