The vinegar smell is probably the fruit fermenting. I get that now and then when I have added fruit in larger-than-usual quantities. I would mix the fruit into other matter and feed in small amounts till it is gone.

You could toss it into your compost pile too if you wanted to make sure it was safe.

Was your bread sour dough?

there's no reason at all to "age" the feedstock, it'll do fine if you put it in daily as you generate it, and it'll get microbially active soon from the bacteria in the bin ..... vinegar won't bother anything, just indicates the presence of acetic bacteria, and bacteria is the real worm food

Bill

Thanks for the advice marshall2000 & squeeze!
plantermunn, I did just recently add some sour dough bread to the mix. Is that not a good thing to do?
jt

Sour dough is good.It may be where the Vinegar smell came from. Lactobacillus is a companion to wild yeast. It turns the alcohol the yeast makes into vinegar.

plantermunn - Lactobacillus makes lactic acid, not vinegar [acetic acid] in breaking down sugars ... acetobacter make vinegar [acetic acid] by breaking down alchol .... from someone who makes natural cider vinegar and sometimes tosses the vinegar "mother" off the tanks onto the compost pile :)

but yes, jt, nothing wrong with sourdough, as any type of bacteria makes up the primary diet of worms, and any type of organic material will become microbially active [decomposition] pretty quick

Bill

Good to know! Thanks so much!
Janet