Vinegar in new starter?
I recently made a new starter and, inspired by the pineapple juice method*, I decided to try making the starter more acidic to begin with by adding in a teaspoon of vinegar (just the cheap stuff from the supermarket, no mother) to bypass the initial bacteria bubbliness. I mixed equal parts bread flour (ASDA's own organic bread flour) and water plus the vinegar, and then I left it in a warm cupboard for a couple of days, then fed it with water and flour. I repeated this a few times (not discarding) until it got bubbly.
I seem to have the best starter I've ever had. I've baked with it a few times and I'm making the best loaves I've ever made (it's not saying too much since I have always struggled with flat loaves). I am now getting a bit paranoid that I have grown something other than a normal sourdough starter. The starter easily doubles in 4 hours at 19C. It smells kind of alcoholic with a touch of acetone.
Has anyone tried this before?
(*) I really dislike fruit juice so I didn't want to buy it just to make a starter.