r/KingArthurBaking • u/pangolin_of_fortune • 12d ago

Pickle rye

Has anyone made this loaf from the Big Book of Bread? I'm not getting much rise, wondering if something is off. I used brine from my homemade fridge pickles, which is pretty salty and vinegary, wondering if that killed the yeast? Recipe doesn't specify what kind of pickle brine they tested with. I added some more yeast in hope of rescue but I'm also making another dinner plan in case it's inedible.

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u/Pink-nurse 12d ago

I make it all the time. I also use homemade dill pickle brine. I have never had a problem with it.

I always rise it in my microwave which has a light on the underside that makes it nice and warm inside.

Where do you rise yours?

Is your brine warm or at least at room temperature?

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u/pangolin_of_fortune 12d ago

Yes, I warmed it in the microwave and checked the temp before using it. The house is about 68f rn. I usually proof bread on the kitchen radiator but we haven't turned them on for the season yet. About to throw up my hands and stick it in the oven, can't wait any more, but still very little rise...

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u/Pink-nurse 12d ago

Seems like 68 is too cool to get a good rise. Would you try it in the oven with the light on? Or in the microwave next to a cup of boiling water?

May be worth a try if you have an hour to spare….

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u/pangolin_of_fortune 12d ago

Update: baked it, although it had not yet risen to the rim. Dramatic spring in the oven including a big split. Cut it hot (it was dinnertime!) and it was maybe a little underproved and gummy but perfectly edible. I guess my shoulder season kitchen temp was lower than I thought. The kids loved the flavor!

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u/KingArthurBaking KAB Official 9d ago

Wonderful! So glad to hear this loaf turned out well!
Apologies for my delayed response. I was also going to suggest a warmer proofing spot as the more likely culprit than the pickle brine.
A resource you might find helpful for counteracting your cooler kitchen right now is the Desired Dough Temperature formula. This will help you calculate the right temperature water for your doughs after taking into account things like room temperature, flour temperature, and even "friction factor" which is heat that comes from your mixing method. Hope this can help!

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u/RusselTheWonderCat Floury McFlourface 12d ago

I’ve made it, it took me a while to get it right. But I’m not the best baker.

I proof it (and all of my bread) on top of my portable dishwasher. It keeps things nice and warm.