Someone is intelligent here! I tried several other places online about sugar substitution with liquid sweeteners and they all suggested it's a 1-1 exchange when baking even breads! My mom used to bake using honey back in the late 1960's 1970's and I remember her saying that you have to increase your dry ingredients or lessen the amount of honey/maple syrup/sorgum or whatever being used. And you know what? You are the ONLY place we could get this confirmed online! Thank you! No more headaches trying to remember mom's words (now she's no longer with us) in the ratio of wet to dry ingredients when baking, especially breads!

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