I have a question. For years I maintained a rye sour and baked sour rye breads, but now that I have downsized and moved to a small apartment with a tiny (and terrrble) oven, and a small refrigerator, I've given up on the rye sour. My question is: what sort of pickle juice? The brine from home-made or barrel fermented pickles seems like it would have a similar function to the rye sour--it would have live yeast cultures in it, I think. But vinegar based pickles are something else, and I imagine that pickle juice would just be for the tangy flavor. Does it matter what kind I use? I'm not doing any pickling nowadays...

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