I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's percentages, so this is generally in the spirit of experimentation.)
I added a fair amount of vinegar. (100g to 1400g dry flour-or-flour-adjacent ingredients, about 7%.) The recipe also contains yogurt, molasses, and coffee, plus I used a poolish, so there's a whole pH adventure going on in there.
This morning I see that it's rising even more slowly than I'm accustomed to with my poolish. I don't know how much of this is that it's a very wet (~80%), very enriched dough, so I did a little searching and the Internet warns not to use "too much" vinegar to avoid killing the yeast, but not in very precise terms.
Is there a recommended maximum percentage? Is it based in total pH and thus might shift with other ingredients?
Update: While I am still interested in answers to my question for improvisational food science reasons, I can now report for future vinegar-adders that the amount described above is not a problem. This batch had phenomenal spring.
These were patted almost flat like hamburger buns when I put them in the oven. They were almost spherical when they came out and are tearing along the score because they wanted more space: