When adding liquid sweetener, should i reduce the water by the same amount?
Thanks in advance
What type of sweetener are we talking about? I understand with some sweeteners it just takes a few drops.
Maple syrup is my favourite...
I would reduce the water equally in the recipe. Sugar will act in the dough like a liquid, you can always add the removed water back into the dough later if needed.
According to this article, maple syrup is 66% sugar (34% water)
Didn't think to look at it those terms. 34% water! Thanks for the tip..