Zero info online to convert bittersweet to semisweet
How do you convert 4 oz. of Baker's bittersweet baking bar (66% cacao)
to become semisweet - more like 56 percent cacao NOT 66?
Do you add white sugar? How much?
I'd posted this Q on Houzz/Other, but my Q had been misinterpreted, such that I was referred to some frugal site which didn't address my specific conversion Q.
...for some reason everyone seems to think that everyone wishes to convert to bitter versus sweeter.
I didn't know the GW cooking forum existed anymore, until someone there clued me in. It's very hard to navigate Houzz. I mean, there's the Houzz logo above, yet the Gardenweb URL. Very confusing.