Lactic acid fermentation in a wheat gluten dough

I am curious about using sourdough starter to promote lactic acid fermentation in a wheat gluten dough.

I'm experimenting with vegetarian sausages, trying to replicate some of the lactic acid taste found in fermented meat sausages like pepperoni and salami. These are typically produced with starter cultures. The main ingredient for most vegetarian sausages is vital wheat gluten, so using my existing starter to ferment a wheat gluten dough sounds like it might work to get the flavor I'm looking for.

However, I assume that a dough made with just vital wheat gluten will lack the sugars needed to keep the microorganisms happy. I don't want to add flour because that will affect the texture. After doing some reading here, I wonder if adding some barley malt for maltose and honey for glucose would work. 

I'm also wondering if a high-protein gluten dough will spoil at the higher fermentation temperatures the lactic acid producers like. 

I'll probably just go ahead and try it and see what happens- why not?- but I'd love any advice/speculations that you have!