Lithuanian Bread with Vinegar
I was given a loaf of Lithuanian bread that was splendid. It has a very tight sour crumb and wonderful chewy crust.
The ingredients on the back include: wheat flour, malted barley flour, rye flour, whole grain rye flour, water, yeast, sea salt, and............Vinegar. Baked with coarse corn meal.
Since I am a novice to this stuff I am not able to read betweeen the lines on this recipe.
Can one of the pros here fill me in on how to go about baking this bread or something similar?