I tried to make rye bread today using pickle juice. I think the salt in the juice killed the yeast because I got an anemic rise. I followed the recipe, just subbing the juice and it did not work. Any suggestions? I'm thinking maybe you didn't cut back on the salt in the recipe enough to offset the salt in the pickle juice. Or maybe you kneaded in too much flour, and the dough was dry? Or your yeast wasn't fresh enough? Any of these could contribute to an anemic rise... Call our baker's hotline if you'd like to chat about this further, OK? 800-827-6836. PJH

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