PJ, I understand Baker's Percentage as it relates to scaling recipes, been using it for years now, but I'm confused as to how you're using it in this article. If I understand (let's take the Brownie recipe since it's the first one). It calls for 347g of sugar, cut in half that's ~173g of sugar. If I use BP to reduce the sugar by 50% it still comes out to ~173g of sugar. Since, I assume, you're still making the same number of brownies as in the original recipe, the rest of the ingredients aren't scaled. So, how do you come up with different results? Am I missing something in the BP scaling?

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