Sourdough Crisps
Sourdough Crisps
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Our sourdough crisps are made with sourdough discard—a byproduct of the feeding process that keeps wild yeast cultures strong and active in every naturally leavened bread we bake.
Instead of throwing it out, we transform this flavorful discard into a healthier alternative to chips. Still rich in gut-friendly bacteria, our crisps are preservative-free and full of the signature tang that makes artisan sourdough bread so unique.
Enjoy them on their own or pair with hummus, tzatziki, or foie gras terrine. Baked in our Filipino microbakery, these small-batch snacks are locally made, wildly addictive, and fast becoming a Rise bestseller.
Turning discard into crisp, crave-worthy snacks is part of our zero-waste, pro-health, and sustainable food business ethos. Good for you. Good for the planet.
Warning: highly habit-forming :)
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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.
