Enzyme activity in home ground WW.
I know amylase is added to flours to help convert starch to sugars for consumption by yeast, and in my case, LAB in my sourdough starter. But with whole wheat berries ground at home and in bakeries, I assume little amylase is naturally present. Two questions:
1) When sugar is added to the mix, is it enough sugar to feed yeast and bacteria, or do yeast/LAB depend heavily on starch breakdown into sugars to feed and multiply.
2) When WW is ground and used, should enzymes be added, and if so, what type and how and when in the baking process? Does adding a little malt flour accomplish the same thing?