Sourdough is increasingly becoming a trend on the Scandinavian and British markets, possibly because of its delicious and aromatic flavour. For FINN CRISP, this comes as no surprise. The FINN CRISP brand was established in 1952, and its recipe for crispbread has almost stayed untouched since then. The heart and soul of the crispbread is in a live sourdough starter. Sourdough is made by leaving a portion of dough overnight, causing naturally occurring bacteria and yeasts to initiate fermentation. “Using sourdough gives a completely unique savoury taste, not to mention the texture of our crispbreads: a perfectly crunchy feel,” says Andrew Crumpton, representative of FINN CRISP in the UK.

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