Adding Cane Sugar Later In Fermentation?

I’m about to brew a Saison tomorrow and the recipe calls for one pound of cane sugar. With other batches that have called for cane sugar I’ve added it later when fermentation seemed to slow a bit so the yeast wouldn’t tire themselves out on the simple sugars. I’ll be using Wyeast French Saison (3711), however. This yeast is an animal and my previous experiences with this yeast tells me it will have no problem eating the sugar if added into the boil. Any thoughts on this?

I think any yeast can handle one pound of sugar in a 5-gallon batch. My hypothesis is that it’s when you plan to add 2-3 pounds or more that it can be a little too easy for them to pig out on the cake and skip the maltose, so in that case you do want to save the cake for dessert. But that is really just an educated guess. I’ve used sugar in so many batches though and I never really had a problem at all when used in reasonable amounts.