Thu, Dec-08-05, 13:06
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Kitchen Experimenter
Posts: 3,260
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Plan: General LC Maintenance
Stats: 230/160/165
BF:way less now
Progress: 108%
Location: Pittsburgh
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ok, here is my question. When you make a recipe like this and you suspect it turns out dry from the sugar substitution with splenda is there a way to compensate. I'm never sure in what situation where say using erythritol or polydextrose would make a difference by adding or using them.
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