When making homemade sourdough bread with wild yeasts, you generally do not need to add sugar to the starter. Wild yeast, also known as natural yeast or sourdough starter, is typically cultivated using a mixture of flour and water, which provides enough nutrients to support the growth of yeast and bacteria naturally present in the environment.
The process of making a sourdough starter involves capturing wild yeasts and beneficial bacteria from the surrounding environment, such as the air and the flour itself. These microorganisms feed on the carbohydrates present in the flour, breaking them down and producing carbon dioxide gas as a byproduct, which helps the dough rise.
Adding sugar to the starter is not necessary because the natural sugars present in the flour are sufficient to sustain the growth of the yeast and bacteria. In fact, using sugar in a sourdough starter could encourage the growth of unwanted microorganisms and disrupt the delicate balance of the wild yeast and bacteria that create the unique flavor and characteristics of sourdough bread.
To create a sourdough starter, you can start with a mixture of equal parts flour and water, typically by weight (e.g., 100 grams of flour and 100 grams of water). You'll feed this mixture regularly by discarding a portion and adding fresh flour and water to keep the microorganisms well-nourished and active.
Remember, sourdough starters can take some time to establish and develop their full flavor profile, so patience and regular feeding are key to success. Once your starter is active and bubbly, you can use it to bake delicious sourdough bread without the need for added sugar.