Does anyone know what it is in the apple cider vinegar

I also emailed KAF my question. They think ferment time is culprit. I will have to give it a try.

Could it also maybe be combo of time + yeast? Bread is still tasty; I am still experimenting.

stephen

Here is reply from KAF:

Hello Stephen,

Thank you for contacting us here at King Arthur Flour.

The vinegar-ish smell you describe is from the acids of your fermented dough. If it bothers you, you might try fermenting your dough in a slightly cooler room, or for a shorter time. This should help.

Please let us know if we can be of further assistance or if you have additional questions. If you need immediate assistance, feel free to contact us directly at 800-827-6836.

Thank you again and have a great day!

Sincerely,

Jaydl

King Arthur Flour 800-827-6836

An acid in a stew serves much the same purpose it would in a marinade. It aids in the tenderizing (typical 'stew meat' is cut from inferior cuts of the beef and can be tough) and balances the flavors. (As such I would disagree with @lspare about adding it "at the end", it needs time to do it's work)

Browning is a separate issue. Browning is the result of the Maillard reaction and should occur when stew meat is seared prior to being incorporated into the stew. In a stew the 'cooking temperature' is never above 212°F (100°C) and this will not 'brown' the meat.