Can I replace sugar with cane syrup in sourdough recipe I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started.

I thought about replacing it with cane syrup (unsulfered molasses) as it contains more micronutriens. Is this a good idea?
I have been baking with honey and molasses for some time now and I see no much differences except that dough and bread gets much dark brown colour.