Very interesting. In my working days, I my office was near the folks who taught Dietetics. When students in the Experimental Foods class were adjusting recipes to make them more healthy. They did this by reducing or changing fats, calories, sugar, sugar substitutes, different flours and so on I got to see and taste the different comparison foods. Grand differences. The info in the King Arthur article is spot on.
Happy baking, Sewingsuz. I also have a dear little pictured cookbook given to me from my grandmother, about 65 years old but it has some of best recipes. I shall take a peek to see if I should be adjusting recipes for changes in foods and measurements.