Starting a starter with vinegar?
I heard about pineapple method. Debra said it was hard to control pH with vinegar, so what i thought -i have ph meter and could use pipette to add vinegar just enough to lower feeding solution pH to 4,0-4,5. Is that viable? Or does vinegar have a specific slowing effect on yeast, that is not attributed to its low pH if added in uncontrolled quantities?