From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am curious about the use of sugar in the making of sourdoughs. Apart from sweetening the taste, does sugar play a role in the process? I am about to make a Malt beer loaf from this book, encouraged by the amazing Caraway Rye I made a couple of days ago which worked really well. Mollasses were used in this one, which gave the crumb a great colour, and definitely added depth to the flavours. But all in all, I would like to do without the addition of sugar in my loaves. Can anyone comment?