Susan Reid

January 19, 2015 at 7:01am

Hi, Carol. While yeast likes to eat sugar more than anything, there are enzymes in the starter that can break the starches in the flour down to simple sugars, making them available for the yeast to eat; sugar isn't necessary. In the 80s sweetened "friendship" starters, with milk and sugar were all the rage, but were intended mostly for sweetened breads. Today most sourdoughs belong more to the artisan category, where flour, water, salt and wild yeast show what they can do. Hope this helps. Susan
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