I have some Amish friendship bread starter. I've made one batch already, and it turned out really well. First time I've baked something that not only turned out edible, but also good.
I want to keep making it, but the sugar content is really, really high. Can I reduce it, or does the yeast need it? I figure it needs the sugar that gets added during the fermentation process (or whatever you call it), but on baking day, does it really need all that sugar? Can I use raw sugar, or is it too coarse?