How does apple juice affect fermentation?
I'm going to attempt sourdough apple cider donuts in a week and I wanted to get some advice on how go about fermenting a dough where apple cider is the main source of liquid.
I won't be using any commercial yeast, only wild yeast. (I know I'm probably needlessly stubborn on this, but I really enjoy the challenge of only using wild yeast.) While I have a fairly happy and vigorous starter, I have struggled to get doughs to rise that are enriched with a lot of sugar. (I can get a good rise out of 15%, but have yet to get a dough with 20% sugar to get a good rise.)
I will be making my own cider. I have an apple tree in my backyard that has done quite well this year. I'm going to puree the apples in a food processor, then use a cheesecloth to strain the juice. (Any ideas on what I can do with the remaining pulp?) The recipe I'm going to use calls for 50% apple cider, the remaining liquid will come from egg, milk, and butter. The recipe calls for 15% sugar, but I plan on adjusting it to 10%.
So, do folks think the sugar in the apple cider will impede fermentation? Or will there be some enzymes in the apples that speed up fermentation? I don't know if this makes a difference, but I will be baking the donuts rather than frying them. Any advice will be greatly appreciated!