I made the Crusty Euro Hard Rolls a few weeks ago and am starting on them again tonight for eating this weekend. Thanks! I have a question about this method/science: when I fed the starter in the first place, the yeasts ate (and then, um, let out in the form of gas) much of the sugar in the flour, right? So my discard is still ~50% flour, but doesn't that flour have a lot less sugar than flour from the bag? And, if that's the case, does the yeast I'm adding have enough to eat? Practically speaking, does this effect limit how much flour I can replace with discard or, to say it differently, does this mean I have to make sure to always include a significant amount of fresh flour when using this method?

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