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Well, if you want to be a sugar freak you have to have a serious wallet too.
I put sugar in my bread dough to enhance rising. It's the same amount of salt, about 1.5% of the meal components. About 6 grams per bread.
I also put it in my home made milk and cake batter.
If you would replace that with stevia or, like, ahorn sirop, it would cost you a whole lot more of money.
I find being vegan is more significant to my health then being a pure vegan.
I also think that being vegan is more beneficial to animal well being then being a pure vegan.
But I do choose to make most of my bread toppings myself nowadays. It just taste better.
That's how I look at it.
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