Is it possible to create an osmotolerant sourdough?
since my sweet tooth (as Andy calls it) demands quite high percentages of sugar I always have a big problem with my leavened cakes: my rye starter and the preferments I prepare with it are not made of osmotolerant yeasts, and it shows... making a cake is always a pain and I always have to proceed in incremental steps.
I wonder if I can give life to an osmotolerant starter using a selective approach: continually refreshing a part of my starter adding a non trivial amount of sugar and salt. My guess/hope is that at every refreshment only the osmotolerant yeasts should survive and colonize the starter.
But now the questions:
-first of all: does it make sense? Does my idea have any chance of succeeding?
-how much sugar and salt should I use? Yesterday I refreshed with 10% of sugar and a touch of salt and now, after 12 hours, the starter has doubled a couple of times (the second time after a stir).
-should I keep the amount of sugar and salt constant until the growth rate is high or should I raise the percentages every time in small steps?
-finally: what would happen to the lactobacilli? Would they survive or die? Would my starter lose its enzymatic activity and it sourness?
Debra, I really hope to read your answer! I'm also very curious to know what which yeasts are osmotolerant and their properties. Can you can point me to something to read, please?