Is there a simple equation for replacement using weights? I’m often altering the sugar in recipes using baker’s percentages anyway, so it would be convenient to also decide to sub a bit of the granulated sugar for syrup, for example. Plus, I love the whole “less dishes” part of weighing my ingredients.
I think once I tried to find the equivalencies using the ingredient weight chart in my KAB Baker’s Companion, but would trust your math better than mine!!

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