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RE: Sourdough mead - Why only bake from sourdough?
I tried to do some research and it seems dark muskovado-sugar is basically stronger than this is, so if you use dark muskovado you could use 50%-50% with regular sugar. Or just use dark muskovado 100% and get darker and stronger tasting sima :)
But hope it'll succeed! Hopefully it'll succeed the first time!