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The yeast has no problem using starch for energy. There are enzymes (amylase) that break the starch up into sucrose, so adding it is totally unnecessary. The only difference I am aware of is that added sucrose can be useful to give dough some color when cooking at lower temp in conventional ovens.
my 2 cents
bright
French_Touch
I find it gets the yeast kicking off nicely but I might try without. Have had great results with a pinch of sugar in the water, which was from the recipe I've followed.