Any problems with reducing sweetener in PR Whole Grain Breads?
I have just picked up bread-baking again after a 30+ year sabbatical. I really like the breads I'm making from Peter Reinhart's WGB (100% whole wheat sandwich, multigrain struan, whole wheat mash); however, they are all a little sweet for my taste. Will there be any problem if I reduce the amount of sweetener (I've been using agave syrup) from that called for in the recipes? I am usually cooking these with the starter, not the biga, as I prefer as little yeast to be added as possible.
Thanks for any advice or help!