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This is probably all true but do you get a cool foaming yeast reaction when you just add the yeast to your dough?
I’m gonna guess no.
French_Touch-
Nope. Missing out on that.
I put the yeast in warm water.
Put salt and flour in mixer.
Pour the yeast water mixture on to flour.
Add a bit of olive oil towards the end.
Let prove for an hour or two in a warm room, covered with (not touched by) a wet towel.
Make dough balls.
Prove again either in fridge overnight or a warm room for an hour, covered with (not touched by) a wet towel.
bright
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