I am in the process of developing a low carb bread. Subbing for flour is a little tricky but I think I'm making headway. The lack of nutrients for the yeast to munch on is a daunting challenge though. The trick is to add just enough sugar to the dough for the yeast to survive but not enough to leave much residual sugar in the finished bread. Can this be done? I've read somewhere that yeast can subsist on table sugar but do much better on a simple sugar like malt or the type of sugar that flour is broken down into. I guess I could make 12 different batches of dough, add sugar in small increments to each and see how much leavening I get, but I was wondering if anyone knew a ballpark minimum sugar requirement for yeast.