context: Here's something to think about for those wondering about the possibility of doing this sort of bread with a natural leaven.
answer_0: Realistically, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_1: Especially, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_2: Then, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_3: Admittedly, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_4: Overall, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_5: Firstly, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_6: Ultimately, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_7: Honestly, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_8: Basically, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.
answer_9: On the contrary, yes, the acid does have an affect on yeast activity, and it breaks down the dough structure too; hence lower volume as noted.