{
    "id": 1074276,
    "title": "Peter's Yard Sourdough Crackers Selection Box, 270g",
    "slug": "peters-yard-sourdough-crackers-selection-box-270g",
    "type": "product",
    "url": "https://teas.co.uk/product/peters-yard-sourdough-crackers-selection-box-270g/",
    "modified": "2026-09-25T23:30:09+01:00",
    "excerpt": "Peter's Yard Sourdough Crackers Selection Box is 270g of sourdough crispbread assembled as a box rather than a single pack, picked into the Teas.co.uk curator selection as the cracker you buy when the cheese is good enough to deserve one.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.The ferment is the case for it: a sourdough dough takes time and leaves a faint lactic tang and a savoury depth that a fast yeasted cracker never develops, which is why these can be eaten plain rather than hidden under a topping. Decant into a tin on day one, because a dry crispbread takes up kitchen air fast.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. Matching crackers to cheeses, storage and the oven refresh are covered in the Q and A tab below.",
    "content_text": "The case is the ferment. A sourdough dough takes time, and time leaves something behind: a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough or an unleavened sheet never develops. Most crackers are built to disappear under a topping. A sourdough cracker can be eaten plain, and that changes what it is for. This one goes out on the board in its own right rather than hiding under the cheese. The published ingredient list also includes honey and rye.\n\nWhat is actually in the box is printed on the pack. What is worth explaining is why a selection behaves differently from a single pack on a board, and why sourdough changes the calculation.\n\n The Taste Profile\n\nSourdough tang: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The reason to buy it at all. A gentle lactic edge that no yeasted cracker can produce, and the thing that lets you eat one plain.\nRange across the box: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The whole point of a selection: different crackers for different cheeses, which is a decision a single pack forces you to make at the shop instead of at the table.\nCrispness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) A dense, dry, substantial snap rather than the flake of a thin wafer. These are crispbreads with real structure.\nCarrying strength: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Built to hold a wet topping long enough to reach the mouth, which is a structural job rather than a matter of taste.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Peter's Yard\n\nPeter's Yard makes sourdough crispbread in the Swedish manner, and the Swedish crispbread tradition is genuinely different from the British cracker one. A British cracker is usually thin, lean and neutral, designed as a vehicle. A Scandinavian crispbread is thicker, drier and more flavourful, designed to be eaten. Putting a sourdough ferment underneath that idea is what gives this range its character, and it is the reason these cost what they do.\n\nThe current pack carries all of it.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nA selection, not a single pack: the spread is the product. Different crackers suit different cheeses, and a box lets you decide at the table rather than in the shop.\nSourdough: a real ferment, which is what produces the lactic tang and the savoury depth. It is also why these can be eaten plain.\n\n How Does Peter's Yard Sourdough Crackers Selection Box, 270g Compare to:\n\nPeter's Yard Original Sourdough Crispbreads, 125g: the same ferment as a single line. Buy that once you know which one you reach for; buy the box while you are still finding out, or when the board is for several people.\nPeter's Yard Rosemary & Sea Salt Sourdough Crackers, 90g: the seasoned end of the range, and a cracker with an opinion. It is superb with a mild cheese and a nuisance under a strong one, which is exactly the argument for owning a selection.\n\n Ideal Serving Conditions\n\nA sourdough crispbread is denser and drier than a standard cracker, and both properties work in your favour on a board. Density means it holds a wet topping without going limp. Dryness means it takes up moisture from the air quickly once the box is open, which is the one thing that will spoil them.\n\nThe Cheeseboard\n\nMatch by intensity: the plainest crackers in the box under the strongest cheeses, where their job is to carry. Anything seeded or seasoned goes with something mild that will not be shouted over.\nPut them out last: ten minutes on a board in a warm room takes the edge off the crispness. Bring the cheese to temperature, not the crackers.\nTop at the table: a cracker starts softening the moment something moist sits on it. Build each one as you eat it.\nTry one plain first: unusual advice for a cracker, but this is a range where the biscuit itself is worth tasting before you cover it.\n\nThe Storage Rules\n\nAirtight the day you open it: into a tin, not the box. This is the single thing that decides whether the second half of the box is as good as the first.\nAway from the kettle: the air above a kettle is the most humid in the house and it is where crispbreads go soft first.\nCool and dark: the same as any dry baked good, and nothing exotic is required.\nRefresh them if they do go soft: five minutes in a low oven at about 150C and a few minutes cooling on a rack brings the snap back completely. It works because there is nothing coated to melt.\n\n Getting It Right with a Hot Drink\n\nThese are for a board rather than a mug, but if you are drinking something alongside, a strong black tea or a plain black coffee stays out of the way.\nAvoid: sweet and fruit teas. They fight a savoury cracker and they fight cheese harder still.\nDunking: no. There is nothing here that survives it, and the sourdough tang goes flat in hot liquid.\nBest with: a cheeseboard, a good pate, smoked fish, or a glass of something dry.\n\n Safety And Purity\n\nIngredients 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.\n\nAllergens in a selection: several recipes sit in one box, which means more allergens in one place and precautionary statements that may apply to some items and not others. That is a real and specific reason to read the box itself rather than relying on what one line in the range carried.\n\nGluten: a wheat sourdough is still wheat. Fermentation changes a dough in many ways, but it is not a gluten-free process and nobody should read the word sourdough as a dietary claim.\n\nNo health claim: sourdough attracts a great deal of loose talk.",
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        "servings": null,
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        "gtin": "5060198820892",
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            "Crackers & Crispbreads",
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                "title": "Product Questions",
                "content": "What does the sourdough actually do?It buys time, and time leaves something behind. A long ferment develops a faint lactic tang and a savoury depth under the wheat that a fast yeasted dough or an unleavened sheet never produces. The practical consequence is that you can eat one plain, which is not true of most crackers. What is in the box?We name nothing and quote no count, because we have no contents list for this selection. What we can tell you is the design principle: a spread of different crackers so you can match them to different cheeses at the table rather than choosing in the shop. Which cracker goes with which cheese?Plainer ones under a strong blue or a mature cheddar, where the cracker's job is to carry rather than contribute. Anything seeded or seasoned with a milder cheese that will not be shouted over. That matching is the entire reason to buy a selection rather than a single pack. Should I eat one plain first?Yes, and it is unusual advice for a cracker. Most are built to disappear, so tasting one plain tells you nothing. This range is worth tasting before you cover it, and it will tell you which of them you want under which cheese. When should they go on the board?Last. Ten minutes sitting out in a warm room is enough to take the edge off the crispness. Bring the cheese up to temperature by all means, but keep the crackers in the tin until the board goes on the table. Can I build canapes in advance?No more than ten minutes ahead, and put a layer of something fatty down first. A cracker starts softening the moment something moist sits on it; cream cheese or butter is a physical barrier that slows the moisture reaching the crumb. Mine went soft halfway through the box. Why?Because a dry, dense crispbread takes up moisture from the kitchen air quickly, and the box it came in is not airtight once opened. Decant into a tin on the day you open it. That one habit decides whether the second half of the box is as good as the first. Can I bring soft ones back?Yes, completely. Five minutes in a low oven at about 150C, then a few minutes cooling on a rack, drives the moisture back out and restores the snap. It works because there is no coating to melt. Cool them on the rack rather than in the tin, or the steam goes straight back in. Selection or single pack?A selection if you are putting out a board for several people or still working out which of the range you like."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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 Sourdough Crackers Selection Box, 270g; an assortment of sourdough crackers for a cheeseboard, GTIN 5060198820892. Store cool, dark and airtight, and decant into a tin the day you open it, because a dense dry crispbread takes up kitchen moisture quickly. Read the contents, the cracker count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. The sensory placements describe how a dense sourdough crispbread behaves rather than how any one cracker in the box tastes, and they are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Peter's Yard Sourdough Crackers Selection Box, 270g comes from a house that makes sourdough crispbread in the Swedish manner, and that tradition is genuinely different from the British cracker one: a British cracker is thin, lean and neutral, designed as a vehicle, while a Scandinavian crispbread is thicker, drier and more flavourful, designed to be eaten. Putting a real ferment underneath that idea is what gives the range its character.What's in Peter's Yard Sourdough Crackers Selection Box, 270g, and what isn't:\nIn: an assortment of sourdough crackers in a 270g box, the contents printed on the pack.\nA real ferment: that is the case for the price, and it is what lets these be eaten plain.\n\nNo health claim: sourdough attracts a great deal of loose talk. We claim no benefit of any kind and quote no fibre, sugar, fat or calorie figure.\nAllergen note: several recipes sit in one box, so a precautionary statement may apply to some items and not others. Read the latest pack."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Peter's Yard Sourdough Crackers Selection Box, 270g is built in three layers, and with a sourdough cracker the first layer is not where you would expect it, because it was laid down before the oven was ever involved.The outer layer is the bake, and a Scandinavian-style crispbread is baked harder and drier than a British cracker. That produces a deeper toasted note across the surface and a much more substantial snap, closer to a rusk than to a thin wafer. Across a selection this varies by design: a seeded or seasoned cracker leads with its seasoning, a plainer one leads with almost nothing, and a cracker that tastes of very little is not a failure on a cheeseboard but the one you put a strong blue on.The flavour spike is the ferment, and it is the only thing on this page that genuinely justifies the price. A long sourdough fermentation produces organic acids as a by-product, and those acids are what you taste as a faint lactic tang. They also do something subtler: acidity brightens a savoury flavour in the way a squeeze of lemon brightens a sauce, so the wheat underneath reads as deeper and more rounded rather than flat. None of that can be shortcut. A fast yeasted dough has no time to develop it and an unleavened sheet never had the chance. That is why a cracker like this can be eaten plain, and why almost no supermarket own-label cracker can.The base structure is dense and dry, and both properties are doing work on a board. Density means the cracker stays rigid under a wet topping for long enough to reach the mouth, which is the structural job a cheese cracker exists to perform and the reason a crumbly biscuit is useless for it. Dryness means very little water is left in the bake, which is what gives the clean break, and it is also the vulnerability: a very dry baked good is out of equilibrium with a normal kitchen, so it pulls moisture in from the air as fast as it can. The first property lost is the rigidity you bought it for. That is the entire argument for the tin.Getting it right in the cup. Treat this as a board rather than a mug. Match the plainer crackers to the strongest cheeses, where they are there to carry, and keep anything seeded or seasoned for a milder cheese that will not be shouted over. Put the crackers out last, because ten minutes on a board in a warm room takes the edge off the crispness, and bring the cheese to temperature instead. Top each one at the table as you eat it, since a cracker starts softening the moment something moist sits on it. If you are drinking something alongside, a strong black tea or a plain black coffee stays out of the way; sweet and fruit teas fight both the cracker and the cheese. And taste one plain before you cover it, which is worth doing here and worth doing nowhere else on the cracker shelf.How water and temperature change it. Humidity is the whole story and it moves faster than people expect, especially with a crispbread this dry. An opened box in a steamy kitchen can lose its snap within days, and the air above a kettle is the most humid in the house, which makes the shelf beside it the worst place to keep them. Decant into an airtight tin on the day you open the box and keep it in a cool dry cupboard. The good news, and it is a real advantage over anything coated, is that the damage is completely reversible: five minutes in a low oven at about 150C followed by a few minutes cooling on a rack drives the absorbed moisture back out and restores the crispness almost exactly. It works precisely because there is nothing coated to melt and no cream to spoil. Cooling on a rack rather than in the tin matters, because trapped steam simply goes straight back in and undoes the whole exercise."
            },
            {
                "title": "Recipe Ideas",
                "content": "This is a box of sourdough crackers built for a cheeseboard, so the builds below are about the board, keeping the snap, and the two or three things these are better at than an ordinary cracker. The cards are the cheeseboard, the tin, the oven refresh, a smoked fish plate, a canape base and a savoury crumb.\nRecipes, born here first\n\n \n The Cheeseboard\n \n How to match the crackers in the box to the cheeses on the board.\n \n 10 min\n Serves 4 to 6\n Easy\n \n \n \n You'll need\n \n Peter's Yard Sourdough Crackers Selection\n A strong blue, a mature cheddar and something mild\n Grapes, or a sharp chutney\n \n \n \n Method\n \n Taste one cracker plain before you plan the board. This is the range where that tells you something.\n Put the plainest crackers under the strongest cheeses, where their job is to carry rather than contribute.\n Keep anything seeded or seasoned for the mild cheese that will not be shouted over.\n Add the crackers last, immediately before the board goes on the table.\n \n \n \n What you'll end up with: A board where every cracker is under the cheese it suits, still crisp.\n\n \n The Tin, On Day One\n \n The one habit that decides whether the second half of the box is as good as the first.\n \n 3 min\n Whole box\n Easy\n \n \n \n You'll need\n \n The opened box\n An airtight tin\n \n \n \n Method\n \n Decant on the day you open it. The box is not airtight once the seal is broken.\n Store cool, dark and dry, and not on the shelf beside the kettle.\n A very dry bake is out of equilibrium with a normal kitchen and pulls moisture in as fast as it can.\n \n \n \n What you'll end up with: Crackers that still snap when the box is half empty.\n\n \n The Oven Refresh\n \n How to bring soft crackers back instead of throwing them out.\n \n 10 min\n Whole tin\n Easy\n \n \n \n You'll need\n \n Softened crackers\n An oven at 150C\n A cooling rack\n \n \n \n Method\n \n Lay them in a single layer on a baking tray.\n Bake five minutes at about 150C to drive the absorbed moisture out.\n Cool on a rack, not in the tin. Trapped steam goes straight back in.\n \n \n \n What you'll end up with: The snap back, almost exactly, in ten minutes.\n\n \n Smoked Fish and Sourdough\n \n Where the lactic tang earns its keep more than it does with cheese.\n \n 10 min\n Serves 4\n Easy\n \n \n \n You'll need\n \n The plainer crackers from the box\n Smoked salmon, or a smoked mackerel pate\n Lemon, dill and black pepper\n \n \n \n Method\n \n Use the plainest crackers. Smoked fish is assertive and does not want a seasoned base arguing with it.\n Squeeze the lemon over the fish rather than the cracker, or the crumb softens.\n Assemble at the table and eat at once.\n The ferment's acidity does the same job as the lemon, which is why sourdough and smoked fish sit so well together.\n \n \n \n What you'll end up with: A plate that tastes brighter than the same fish on bread.\n\n \n Canapes That Stay Crisp\n \n Why the fat layer goes down first, every time.\n \n 10 min\n 12 canapes\n Easy\n \n \n \n You'll need\n \n 12 crackers\n Cream cheese or soft goat's cheese\n Roasted peppers, or figs\n \n \n \n Method\n \n Spread a layer of cheese first. Fat is a barrier and it slows the moisture reaching the cracker.\n Add the topping on that layer, never directly onto the crumb.\n Build no more than ten minutes before serving.\n \n \n \n What you'll end up with: A dozen canapes still crisp when they reach the table.\n\n \n Sourdough Crumb for a Gratin\n \n What to do with the broken ones at the bottom of the tin.\n \n 25 min\n Serves 4\n Medium\n \n \n \n You'll need\n \n 80g broken crackers\n 50g grated hard cheese\n 30g melted butter\n \n \n \n Method\n \n Crush to a coarse crumb rather than a powder.\n Mix with the cheese and melted butter, and season with black pepper.\n Scatter over a gratin or a fish pie and bake at 190C fan for fifteen minutes.\n A sourdough crumb browns faster than fresh breadcrumbs, so check it at ten minutes.\n \n \n \n What you'll end up with: A well-browned topping with a faint tang under the cheese."
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