yeast and sugar
In ALL my yeast breads, I add some sugar. Not a lot. Yeast fermentation is a metabolic process in which the yeast consumes sugar, turning it into ethanol and CO2. Certainly sugar helps to proof the yeast. But, I understand that you can make bread without any added sugar, and things work fine. In fact, it is said that sugar doesn't even actually help yeast bread rise. So I have to assume that flour itself provides enough sugar for the yeast to ferment. Is this correct? There sure isn't much sugar in flour. Maybe something like 01%.