Sourdough Crisps
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Our sourdough crisps are made with sourdough discard, which is a portion of the sourdough starter typically thrown out whenever the starter is fed fresh flour. Sourdough starters are fed regularly to preserve the robustness of its wild yeasts - the lifeblood of sourdough bread.
Sourdough discard still has the good bacteria that our bodies need, so we use it to make this healthier alternative to one of our favorite snacks: chips. Whether enjoyed on their own or paired with hummus, tzatziki, or foie gras terrine, our sourdough crisps are fast-becoming our newest bestseller.
Warning: wildly addictive :)
The practice of turning discard into another sourdough product is part of our pro-health, pro-planet and zero-waste business philosophy at Rise. It's a win-win for our personal health and that of the planet.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
