This is a great post! If I wanted to get a more vinegar flavor, would these suggestions help? I’ve tried numerous variations, including many from this blog, in my recipe and I can’t seem to get the vinegar taste consistently. Clarification on the term “sour” would be helpful. Does sour mean vinegar or dairy since these recommendations favor lactic acid? I’m thinking I need more acetic acid which I’m not exactly sure how to do. Any tips would be so appreciated.

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