# Peter's Yard Original Sourdough Crispbreads, 125g ## Commerce action policy **Price:** £3.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/peters-yard-original-sourdough-crispbreads-125g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/peters-yard-original-sourdough-crispbreads-125g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Peter's Yard **Price:** £3.40 GBP **GTIN:** 5060198821295 **Stock:** instock ## Summary Peter's Yard Original Sourdough Crispbreads is the Swedish-style sourdough crispbread from a British maker, a hundred and twenty-five gram pack picked into the Teas.co.uk curator selection as the cracker worth tasting on its own.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and rye (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Almost every cracker on this shelf is built to get out of the way. This one is not. A sourdough ferment leaves a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough never develops, so it goes out plain rather than hiding under a topping. Use less cheese and let both halves talk.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Peter's Yard Original Sourdough Crispbreads is the cracker you buy when the cheese is good enough to deserve one. The case for it is simple: almost every other cracker on the shelf is built to get out of the way, and this one is not. The published ingredient list also includes rye. The difference is the sourdough. A sourdough ferment takes time and it leaves something behind, a faint lactic tang and a savoury depth underneath the wheat that a fast yeasted dough or an unleavened sheet never develops. You can taste it plain, which is not true of a matzo or a crackerbread, and that changes how you use it: this is a cracker to put out in its own right rather than a base to hide under a topping. The Taste Profile Sourdough tang: ●●●●○ (4/5) The reason to buy it. A gentle lactic edge that a yeasted cracker cannot produce. Baked wheat depth: ●●●●○ (4/5) Toasty and rounded rather than flat, with a proper bake behind it. Saltiness: ●●○○○ (2/5) Restrained, which keeps it usable under a salty cheese rather than doubling up. Crispness: ●●●●● (5/5) A dense, dry, satisfying snap. It is a substantial crispbread rather than a thin wafer. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Peter's Yard Peter's Yard is a British maker of Swedish-style sourdough crispbread, and the whole range is built on that one idea rather than on breadth. The company puts out crispbreads, crackers and flatbreads in different sizes and flavours, and the names mark different formats rather than different ambitions; the current pack is what tells you which one you have in your hand. What is consistent across all of them is that the bake is the point, a slower process than a mass-market cracker line needs. Sourdough is a description of how the dough is raised, not a certification and not a health claim, and no nutrition figures or percentages appear anywhere on this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and twenty-five grams. Contains gluten: it is a wheat sourdough crispbread and is not suitable for a coeliac diet. Substantial: this is a dense crispbread with real structure, not a thin wafer. It will carry a heavy topping and it does not shatter when you pick it up. What it is not: not a weekday workhorse, not a soup cracker and not the way to feed a crowd. It is the small pack you open in front of people. How Does Peter's Yard Original Sourdough Crispbreads, 125g Compare to: Peter's Yard Original Sourdough Crackers Twin Pack: the other route into the same brand. If you want the sourdough flavour in quantity rather than in a small smart pack, buy the twin pack. Peter's Yard Sourdough Crackers Selection Box, 270g: the box for a proper board. It gives you more than one style; worth it when you are feeding six rather than two. Carr's Table Water Crackers, 125g: exactly the same weight. Carr's is the finer, plainer, more traditional board cracker and it deliberately says nothing. This one says something, and whether that matters depends entirely on the cheese. Ideal Serving Conditions A dense crispbread holds its condition better than a thin one, because there is more structure between the surface and the middle for moisture to travel through. Reseal it properly, keep it away from the kettle and the hob, and do not leave it open on a board overnight after a dinner. Sourdough crispbread that has gone soft loses the snap first and the tang much later, so it will still taste right while being no good to eat, which is a particularly annoying way to waste a pack. The Cheeseboard Serve Put it out plain: this is one of the very few crackers on our shelf worth eating on its own, and a board is the right place to demonstrate that. Strong cheese, and not too much of it: the sourdough tang stands up to a hard aged cheese or a blue. Use less cheese than you would on a plain cracker, because here both halves are talking. Skip the butter: there is enough going on already, and butter flattens the tang rather than lifting it. Something sharp alongside: pickled walnuts, a fruit chutney, a quince paste. Sourdough and acidity work well together. The Tea Tray and Entertaining Serve With a strong black tea: the tang and the tannin meet properly, and it is a better afternoon plate than a sweet biscuit if you are not in the mood for sugar. Smoked fish and soft cheese: the classic Nordic build, and the one this style of crispbread was made for. As a canape base: sturdy enough to hold a real topping, and enough of a talking point that the topping can be simple. With a glass of something: dry sherry, a cold white or a good ale. The savoury depth works where a plain cracker would just be filler. Getting It Right with a Hot Drink Pairing: strong black tea, a plain breakfast blend, or black coffee. The savoury depth gives the drink something to meet. Avoid: sweetened milky coffees and dessert teas, which put sugar against a lactic tang and make both read oddly. Dunking: no. It is savoury, dry and unsweetened, and dunking would waste the one cracker here that is worth tasting on its own. Storage: resealed, dry and away from steam. Best with: a good cheeseboard, smoked fish, a glass of something dry, or an afternoon when you do not want anything sweet. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and rye (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change. Sourdough is not a health claim: it describes how the dough is raised and what that does to the flavour. We make no digestive, nutritional or dietary claim for it of any kind. ## Product Questions What does sourdough actually change in a cracker?A slow ferment leaves a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough or an unleavened sheet never develops. The practical result is that you can taste this one plain, which you cannot say of a matzo or a crackerbread. Is there another way into the same brand?Yes. The Original Sourdough Crackers Twin Pack. If you want the flavour in quantity rather than in a small smart pack, buy that. How much cheese should go on it?Less than you would put on a plain cracker. On a matzo or a table water cracker the cheese is the whole flavour. Here both halves are talking, so a thinner slice of a strong aged cheese or a blue reads better than a thick one. Should I butter it?We would not. There is enough going on in the crispbread already, and butter flattens the tang rather than lifting it. Butter belongs on the plainest crackers, where it has empty space to fill. Is sourdough better for you?Sourdough describes how the dough is raised and what that does to the flavour, nothing more. Any nutrition figures you want are printed on the current pack. How many crispbreads are in the pack?The pack is 125g and states its own count. How do I keep it at its best?Reseal it properly and keep it away from the kettle. A dense crispbread holds better than a thin one, but it still rewards the care. Do not leave it open on a board overnight. It has gone soft. Is it finished?Not necessarily. Five minutes on a tray in a low oven and a full cooling flat will bring the snap back. Note that a sourdough crispbread loses the snap long before it loses the tang, so it can taste right while being no good to eat. What is the classic build?Smoked fish and soft cheese, with lemon and dill. It is the Nordic pairing this style of crispbread grew up with, and the tang in the base is what makes it work rather than just being a plate to put fish on. Does it go with tea?Better than most savoury crackers. A strong black tea has enough tannin to meet the lactic tang, and it makes a good afternoon plate when you do not want anything sweet. Keep it out of the cup, though: dunking wastes the one cracker here worth tasting on its own. Is it a good thing to take to someone's house?It is one of the better small gifts on the shelf, because it looks like an occasion. Take it with a piece of hard cheese and a jar of something sharp and you have brought a course rather than an ingredient. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and rye (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Milk, rye flour, wheat flour (wheat flour, Calcium, Iron, Thiamin, Niacin), sourdough 12% (rye flour, water), wholemeal wheat flour, honey, salt.Typical values per 100g, as publishedPer 100gEnergy367 kcalFat2.8gof which saturates1.2gCarbohydrate69gof which sugars4gFibre8.1gProtein13gSalt1.6gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Peter's Yard Original Sourdough Crispbreads, 125g; dense Swedish-style sourdough crispbreads. Store resealed, dry and away from steam, and do not leave the pack open on a board overnight. Read the net weight, the piece count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. Sourdough describes how the dough is raised; it is not a certification and it is not a health claim. The sensory placements are our own editorial assessment against the current pack format and the brand's published description.Sourcing & blend. Peter's Yard Original Sourdough Crispbreads, 125g is made by Peter's Yard, a British maker of Swedish-style sourdough crispbread whose whole range is built on that single idea rather than on breadth. The company puts out crispbreads, crackers and flatbreads in different sizes and flavours, and the names mark different formats; the current pack is what tells you which one you are holding. What is consistent is that the bake is the point, a slower process than a mass-market cracker line requires.What's in Peter's Yard Original Sourdough Crispbreads, 125g, and what isn't: In: dense sourdough wheat crispbreads in a 125g pack, with a gentle lactic tang and restrained salt. Contains gluten: it is a wheat sourdough crispbread and is not suitable for a coeliac diet. Sourdough fermentation does not make a wheat product gluten free. No health claim: sourdough is a method of raising dough. We make no digestive, nutritional or dietary claim for it at all. ## Flavour Science The flavour of Peter's Yard Original Sourdough Crispbreads, 125g is built in three layers, and reading them in order explains exactly why this crispbread behaves differently from every plain cracker beside it on the shelf.The outer layer is a proper baked surface rather than a blank one. Where an unleavened sheet has nothing but heat to give it character and a thin light cracker has almost no surface at all, a dense sourdough crispbread comes out of the oven with a toasted, rounded, faintly savoury top note that reaches you before you bite it. That aroma is the first sign that this is not a cracker designed to disappear, and it is the reason a good one is worth putting out plain. It is also the layer that tells you the pack has been open too long: the aroma thins before anything else changes.The flavour spike is the sourdough itself, arriving mid bite as a gentle lactic tang with savoury depth behind it. A long ferment produces acids and aromatic compounds that a fast yeasted dough has no time to develop and an unleavened dough never develops at all. Practically it changes how you build on it. On a matzo or a table water cracker the cheese supplies the entire flavour, so you cut it thick. Here both halves are talking, so a thinner slice of a strong aged cheese or a blue reads better than a heavy one, and butter is a mistake because it flattens the tang instead of lifting it.The base structure is the density, and it does two jobs. It gives a deep, satisfying snap rather than the shatter of a thin cracker or the fracture of a dry sheet, and it gives the piece enough rigidity to carry a real topping from plate to mouth without breaking in the hand. The finish is longer than a plain cracker's: the tang stays for a moment after the topping has gone, which is pleasant on its own and is exactly why this one does not want a second strong flavour piled on top of the first.A strong black tea has enough tannin to sit against a lactic tang, and the pair makes a genuinely good afternoon plate for anyone who does not want sugar at four o'clock; black coffee does the same job with more weight behind it. What does not work is anything sweetened and milky, because sugar against a sour note makes both read oddly and the tang starts to seem like a fault rather than a feature. And it does not go in the cup.How water and temperature change it. Density is protection. There is more structure between the surface and the middle here than in a thin cracker, so moisture takes longer to travel through and an open pack survives better than a crackerbread would. That is a relative advantage, not an exemption. The failure mode is worth knowing: a sourdough crispbread loses its snap long before it loses its tang, so a soft one still tastes right while being no good to eat, which is how a pack gets wasted. Five minutes on a tray in a low oven drives the moisture out and the snap comes back, provided the pieces cool completely flat, because a warm crispbread softens again as it sits. On the plate, a dense crumb buys you more time than a thin one under a wet topping, but not much: build at the table, not an hour ahead, and if you are putting out something soft or fresh, put the crispbreads beside it rather than under it. ## Recipe Ideas Peter's Yard Original Sourdough Crispbreads, 125g has enough flavour of its own to be put out plain, which changes how you use it: the topping can be simpler and there should be less of it. Five builds below cover the plain board, the Nordic smoked fish plate, a sharp cheese and quince pairing, a canape tray and a sourdough shard salad. Recipes, born here first The Plain Board How to make The Plain Board with Peter's Yard Original Sourdough Crispbreads. 8 min 4 people Easy You'll need 1 pack Peter's Yard Original Sourdough Crispbreads A hard aged cheese and a blue Pickled walnuts or a fruit chutney Grapes or thin apple Method Put some of the crispbreads out plain, undressed, in their own pile. This is one of the few crackers on our shelf that earns that. Cut the cheese thinner than you would for a plain cracker, because here both halves are talking. Add something sharp alongside. Sourdough and acidity work well together, and pickled walnuts are the best version of it. Leave the butter in the fridge. It flattens the tang rather than lifting it. What you'll end up with: A board where the cracker is part of the eating rather than the plate it arrives on. The Nordic Smoked Fish Plate How to make The Nordic Smoked Fish Plate with Peter's Yard Original Sourdough Crispbreads. 10 min 2 people Easy You'll need 6 Peter's Yard Original Sourdough Crispbreads 120g smoked salmon or smoked trout 100g soft cheese or creme fraiche 1 lemon Fresh dill and black pepper Method Spread a thin layer of soft cheese on each crispbread, no more than five minutes before eating. Drape the fish loosely rather than laying it flat, so it sits high and does not press the base. Finish with lemon zest, a squeeze of juice, dill and plenty of pepper. Serve at once, with cold beer or a dry white beside it. What you'll end up with: The pairing this style of crispbread grew up with, where the tang in the base is what makes it work rather than just being a plate for the fish. Sharp Cheese and Quince How to make Sharp Cheese and Quince with Peter's Yard Original Sourdough Crispbreads. 5 min 1 plate Easy You'll need 4 Peter's Yard Original Sourdough Crispbreads A hard sheep or aged cheddar Quince paste, cut thin Cracked black pepper Method Slice the cheese and the quince paste to roughly the same thinness, so neither dominates. Build cheese first, quince on top, and keep both layers modest. Crack pepper over and eat straight away. Pour a dry sherry or a strong black tea beside it, both of which meet the tang properly. What you'll end up with: Three sharp things agreeing with each other, and a plate that needs nothing else on it. A Canape Tray with a Simple Topping How to make A Canape Tray with a Simple Topping with Peter's Yard Original Sourdough Crispbreads. 12 min 1 tray Easy You'll need 1 pack Peter's Yard Original Sourdough Crispbreads 200g soft goat cheese Runny honey Thyme leaves Black pepper and flaky salt Method Keep the topping simple. The base already has a voice, so a complicated canape ends up shouting. Spread the goat cheese ten minutes before the tray goes out, not before. Drizzle a very little honey over each one and scatter thyme, pepper and salt. Serve on a cold plate. Anything left after twenty minutes is going soft, so make fewer and make them twice. What you'll end up with: Canapes where the base does the work, with a topping that took two minutes to think of. Sourdough Shards over a Salad How to make Sourdough Shards over a Salad with Peter's Yard Original Sourdough Crispbreads. 6 min 2 bowls Easy You'll need 3 Peter's Yard Original Sourdough Crispbreads Olive oil and lemon Tomatoes, cucumber and red onion Parsley and mint Salt and pepper Method Break the crispbreads into rough shards with your hands rather than crushing them. Dress the salad first and let it sit five minutes, so the juices are in the bowl before the bread goes in. Fold the shards through at the last moment, keeping some on top for the crunch. Serve immediately, because this is a salad that gets worse by the minute rather than better. What you'll end up with: Something close to a fattoush, and a very good use for the pieces left when the pack is nearly finished. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._