Yeast Water = Vinegar?
I came upon a YouTube channel called Pro Home Cooks. The host has taken to fermenting food and did an episode on how to make homemade vinegar. His most successful recipe was done using raisins.
The process is identical to how yeast water is made. He explains that the process turns the liquid first into alcohol and finally into vinegar.
If this is true, how can bread be levained with some sort of alcohol or vinegar? Or, is this just a way of injecting gas into a dough while also getting a different flavor profile?
But then, at some point, after maintaining a yeast water, wouldn't you just have a jar of vinegar with raisins floating around in it at various stages of fermentation?