Assertion: yeast's flavor | /r/HasProperty | vinegar-like
Facets:
Source sentences:
text: Warmer temperatures encourage the development of milder lactic flavors (milder natural sourdough acids), while cooler temperatures promote the growth of more acetic flavors (vinegar-like, sour and tart) and character (larger, irregular air holes, crustier crust) to the dough and finished baked loaves.