Converting starter for enriched dough hot cross buns

A couple of years ago I converted an Elizabeth David recipe for Hot Cross Buns to use a starter. Results were not superb, mostly because the bulk and proof were much slower than I had time for. This year I am determined to do better, so I started by repeating my previous effort. Again, the bulk and proof were pretty slow, but this time I had the luxury of leaving the bulk overnight in the fridge.

Now I'm wondering, should I try and build the leaven with increasing amounts of sugar? The final recipe is 12% sugar. I'm thinking a first feed with 4%, then maybe 8%, then 12% and try to maintain a more osmotolerant starter.

I saw foolishpoolish's amazing hot cross buns and it seemed that the starter was just a normal starter. But that recipe too mentions the very long bulk and proof.

So, should I just accept the need for more time? All advice gratefully received.

Jeremy

When baking regular sourdough bread, when I want a shorter bulk and proof, I use a higher percentage of starter in the formula.

For example: For a same day loaf, I use 14% starter. For an overnight bulk or proof, I use 7% starter. (Formula is 90% WW.) In both situations, I calculate things so the total flour and total water can remain constant, and end up with a 1200 gram dough mass.

Would the same kind of adjustment work for enriched buns?

I use 200g of 100% starter for 500g total flour, so 20% starter. I'm not sure I want to go higher than that, although I could give it a try. It doesn't really address the question of whether the starter is having to fight against the external sugar concentration.

I don't know if some strains of wild yeast are more osmotolerant than others.

If you want to experiment, visit www.sourdo.com, and check their offerings. They have something like 12 strains from around the world. Email them if osmotolerance is not mentioned on their web site.

I've used three strains/sources of wild yeast starters so far -- 2 from www.culturesforhealth.com, and a real kick-ass starter from www.carlsfriends.net . The latter goes like gang-busters, but has a more earthy taste as opposed to the San Fran style cultures from Cultures For Health.

CFH dehydrated starters are $10.99. Carlsfriends.net is a volunteer organization, sending stuff out for $1 donation, plus self-addressed stamped envelope.

You could also cheat a little bit and add a pinch of SAF's osmotolerant yeast (gold label I think.)

Thanks for those suggestions. I think I'll stick with the idea of domesticating my own starter and do a bit of artificial selection, adding a bit of sugar over a couple of feeds to see what happens.