no one wants this, but everyone is indoctrinated into writing it that way and changing it would be a herculean task, probably recommending the format via NIST, which probably requires a functioning government to adopt it on governmental websites and forms, so first we have to create one of those…

For many recipes that call for sugar as a flavoring agent (as opposed to recipes that require it for structure like hard candy, toffee, peanut brittle, caramel or crunchy cookies, etc.) I find that I can halve the amount of sugar it calls for and it tastes fine to me…and I do like sweets. I’m starting to agree with GBBO that American recipes are far too sweet and just don’t need it, but to each their own.

HAS SCIENCE GONE TOO FAR!!! idk, i’m just bakin stuff i like man…

ftfy