Thanks to Jay for correctly reporting that "sugar is an
optional taste ingredient, not a necessity."
Yeast does not need sugar because it converts starches to
sugar. We do the same. So, those who think bread is OK for
diabetics so long as it doesn't contain sugar should think
again. Bread itself should be a concern for diabetics.
Not only does yeast not need sugar to start it, it doesn't
like honey very much. Ask any mead maker. Adding honey to
yeast in starting is not a wise idea. Honey is good as a
flavoring in bread dough and actually helps the bread keep
longer and tenderizes its crumb.
There is no such thing as yeast-free sourdough bread.
Sourdoughs use wild rather than domesticated (commercial)
yeasts. Yes, there is no live yeast left after sourdough bread
has baked, but the same is true of bread baked with commercial
yeast.
Rosemary Grimm
The Blue Ribbon Bakery
http://www.geocities.com/NapaValley/4496