Liquor in Bread
I replaced some (about 10%/31 grams) of the water in my white bread recipe with rye whiskey this weekend. It went ok, but I was hoping for a little more flavor, so I'll probably bump it to 20-25% next time I make it.
I'm wondering if I also need to adjust the sugar or any other part of the recipe? I didn't notice anything this time around, but as the ratio goes up, I wonder if it will cause issues.