We've gotten into making our own bread and I was wondering if any of you know if there is any substitute for using sugar. I know sugar does something with the yeast so I didn't know if a substitute would be able to do the same thing. I have agave nectar and erythritol and stevia at home. Or does that small amount of sugar not really matter that much in the grand scheme of things. What is it? Usually a teaspoon or so over a whole loaf or batch of rolls?
Thanks for any advice!
Kara