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Traditionally, half-sour pickles use a fairly light brine of about 3.5% salt by weight. This translates to about 2 tablespoons salt per quart of water. We made a brine with 1/2 gallon water and 5 tablespoons kosher salt. If you're using canning and pickling salt or sea salt, use slightly less--about 4 tablespoons for 1/2 gallon of water. We also like to use grape leaves in our pickles. Grape, oak, or sour cherry leaves are often used in old pickling recipes because they contain tannins that prevent the pickles from going soft.
The taste of sourdough can be simulated by adding other acidic components to the bread dough. Practically speaking, the only way to tell the difference is if you have the experience of a refined palate that you recognize the taste difference.Ah, but here's the tricky part.p vote 10 down vote accepted. There isn't really a test, per se, to tell if a bread is a real sourdough or not. Without getting overly technical, the tangy sour is created by a lactobacillus (bacteria) culture feeding on the byproducts of the yeast used to make the dough rise.