Nichael, as long as you're using the amount of pickle juice called for in the recipe, I don't think the acidity will cause any issues with the yeast. Salt can slow down fermentation, so if the pickle juice you're using is particularly salty, you might try reducing the amount of salt called for in the recipe to 1 teaspoon. For more help diagnosing your rising issues, please give our Baker's Hotline a call at 855-371-2253(BAKE). Barb@KAF

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