Baking with Less Sugar | Joanne Chang | Talks at Google

[@AtSwimTwoBricks]

I just read an Amazon review that did the math on some of the book's recipes. Apparently Chang's regular recipe for Fudgy Mascarpone Brownies contains 6 teaspoons of sugar while the "low sugar" version contains 6.4. The trick is that the "low sugar" version had the sugar already in its ingredients and so required fewer literal teaspoons of white table sugar to be manually added. I don't think my body cares about this creative accounting. The sugar is still there in the end. So I'm left wondering about the other recipes. How much of this "low sugar" talk is result of simply ignoring the sugar content in honey, molasses, juice, sweetened chocolate, etc.?

[@fran6b]

+At Swim-Two-Bricks I'm totally agree with you. They should say, including Joanne Chang, «less rafined sugar». It's like I would claim to make low fat meal while I use full of unrafined fat but no rafined fat. How about a cook book to bake with natural sugar ! Did an honest title would be such a bad marketing strategy ?

[@timgroen7405]

It has to do with added white sugar vs more complex sugars, though im sure it also has to do with marketing

[@ycl9234]

It's impossible to bake anything that is edible w zero sugar. What she is trying to market is less sugar and healthier alternatives. She is ingenious. Baking is science n she is a Mathematician.

[@emerge9224]

If other ingredients have sugar ..you can reduce the refined sugar..I've been doing it for nearly a decade and yes it's well received.

[@EHCBunny4real]

I am wondering if reducing sugar will change the texture of baked goods and can you substitute stevia for sugar when baking?

[@jd5787]

Sugar has a dramatic impact on the end product. In Ice cream, too little and you can't scoop it, too much: u end up with goo. Sugar held with the browning in baked goods etcetc.

[@简澜]

Substitute sweetener doesn’t help for health for sure. Because people tend to each more when food is labeling healthy and low sugar low fat, also, I am worried about it’s effect in disturbing people’s metabolisms by sending false signals that there is sugar, but there aren’t. For texture, I have never tried.

[@ykyg1223]

So I only enjoy to be a home baker.

[@backtoasimplelife]

There is no good amount of sugar unfortunately.

[@简澜]

Yeah, but you can enjoy it once a while. Life isn’t all about efficiency though.