Ah, so maybe it's the kind of salt you use. Maybe the iodized salt that many recipes call for is what kills the yeast. The directions for this bread were pretty specific that you need to use non-iodized coarse kosher salt. Maybe that's the difference? And maybe recipes that need sugar to "feed" the yeast do that only to counteract the effects of the iodized salt.
Natalia, in your experience before you found this recipe, did it matter what kind of salt you used?
I'm all interested in the science behind it
I really need to read that book.
I'm off to go mix up a batch and try baking some in the morning maybe.
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Kristen<br />Wife to David<br />Mom to ds (8-17-03) and dd (12-21-04)<br />Jesus is my bail-out. The Holy Spirit is my stimulus package. His blessings of family and friends are my recovery acts. "Those who have been required to memorize the world as it is will never create the world as it might be." ~Judith Groch