ImStillMags wrote:


> That tiny bit of vinegar accelerates fermentation and gives a hint of
> sour.
> It's not faux sourdough bread. I have made the bread both with and
> without the vinegar. I like the results with.


The former is a factual point, and your assertion is provably wrong.
Lower pH (higher acidity) lowers the rate of fermentation linearly
in all cases.

The latter is an issue of taste and has no right or wrong answer.
Your assertion about your own tastes is correct by definition.

--
Mort