Hi Suzanne, we're happy to answer your questions. First, regarding the folding: this was added to the recipe to address some of the concerns bakers were sharing about their dough rising outwards rather the upwards. To prevent flat loaves, the dough should be strengthened through developing the gluten during folding. While we don't have plans to change the blog that was originally published about this recipe, we do have a full article that demonstrates folding here.

On to your big question: the sugar! It was removed from the recipe simply because it's not a necessary addition in order to make a successful loaf of sourdough bread. There are natural sugars present in the flour that the yeast can consume and use as fuel. However, if you've made this loaf in the past including the sugar and you'd like to continue that practice, you're more than welcome to continue using it. No harm done. It might be interesting for you to bake a loaf without sugar to see if you notice any difference. We think you'll be hard-pressed to notice any difference at all, but it could be a helpful learning experience. Happy baking! Kye@KAF

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