Yeast will do just fine on the carbohydrates in the flour. I find that whole-grain flour tends to lead to more yeast activity, which is sort of the opposite dir

Yeast will do just fine on the carbohydrates in the flour. I find that whole-grain flour tends to lead to more yeast activity, which is sort of the opposite direction. A lot of the packaged supermarket bread has additives to keep it fresher longer, one of which is sugar. Go either a little upmarket or to the baked-in-store section and you'll find some without it.