Hello PJ! First, your blogs and answers to bloggers' comments are as amazing and helpful as your recipes. Thank you for all you do for us home bakers! I'm an experienced bread baker but am venturing into my first sourdough project. I like sourdough bread pretty sour. Recipes such as KAF's "Extra-Tangy Sourdough Bread" call for adding of sour salt (citric acid). I developed a (non-sourdough) multigrain bread recipe in which I add a teaspoon of balsamic vinegar for flavor enhancement (for 3# of dough). That bread already has complex flavors from the grains and other things, though. My question: Would a little of some sort of vinegar do the same thing for sourdough as citric acid? Thanks! jb

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