For small BBQ appetisers, Wasa Sourdough Rye is an option if you want a thin base that Wasa describes as extra crisp. Leksands Sourdough is suited to a sharing platter if you want to break up a large round crispbread or serve it in triangles. Sourdough isn’t essential for successful appetisers: let the shape, toppings and label guide your choice.
You’re looking for a crisp base that suits the way you plan to serve it. Wasa describes its crispbread as thin and extra crisp; according to Sligro, the round Leksands crispbread can be broken into pieces. Add moist toppings shortly before serving.
If you’re using simple toppings, the flavour of the crispbread itself may influence your choice. Wasa describes its Sourdough Rye as toasted and slightly malty; Leksands lists rye sourdough and barley malt flour among its ingredients. Which flavour you prefer is a matter of personal taste.
If fibre, salt or allergens affect your choice, compare the nutritional information per 100 g and read the ingredients list on the packaging. The products discussed here contain cereals with gluten.
First decide how you want to serve the crispbread, then compare the flavour and label information of products that suit that shape.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Serving style | Consider whether you want thin crackers for small appetisers or a large round crispbread to break up; add moist toppings just before serving. | For small appetisers, I want pieces that suit my toppings and serving board. For around 40% of consumers, serving style is the most important factor. |
| Rye and sourdough flavour | Read the ingredients and product description; Wasa describes a toasted rye and sourdough flavour. | When I’m using simple toppings, I want the cracker itself to add flavour. Around 30% of consumers give flavour top priority. |
| Nutritional information and allergens | Compare fibre and salt per 100 g and check the allergens on the current label. | If ingredients or nutritional information determine my choice, I want to be able to check the label before buying. For around 30% of consumers, this check comes first. |
For an like-for-like comparison, the product information lists 19 g of fibre per 100 g for Wasa Sourdough Rye and 21 g per 100 g for Leksands Sourdough. According to Jumbo’s product listings, both contain 1.2 g of salt per 100 g. These figures alone won’t tell you which product suits your toppings or allergen requirements.
The name doesn’t tell you how large or thick a cracker is, or what ingredients it contains. As a result, two sourdough products may work quite differently on a BBQ platter.
Choose your preferred serving style first, then compare the ingredients and nutritional information per 100 g.
Wasa Sourdough Rye contains rye and barley; Leksands Sourdough product information lists rye, wheat and barley, among other ingredients. So ‘wholegrain’ doesn’t mean either of these crackers is gluten-free.
If you need to avoid gluten or another allergen, check the allergen information on the current packaging before buying.
Moist toppings can make a dry cracker less crisp. Chilled toppings also need careful handling when they’re on the table during a BBQ.
Keep the crispbread separate and add toppings just before serving. Bring out chilled toppings in small quantities; the Netherlands Nutrition Centre advises throwing food away if it has been out of the fridge for more than two hours.
Wasa describes Sourdough Rye as thin, extra-crisp crispbread made with wholegrain rye and sourdough.
According to Sligro’s product listing, Leksands Sourdough is available as a large round crispbread to break up or in triangular pieces.
This Wasa crispbread is a good match for small appetisers if you’re looking for a thin rye base with sourdough. Add moist toppings just before serving.
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An option for small topped BBQ appetisers if you want a thin cracker; Wasa describes this variety as extra crisp.
The product information lists wholegrain rye and sourdough, with 19 g of fibre and 1.2 g of salt per 100 g. The product contains rye and barley; if you have allergies, check the current packaging for possible traces of other allergens too.
No, sourdough isn’t essential. Choose a cracker whose shape, flavour and ingredients work with the toppings you want to serve; a sourdough label alone won’t tell you that.
No. The product information lists rye and barley for Wasa, and rye, wheat and barley, among other ingredients, for Leksands. Always check the current packaging for the variety you’re buying for allergen information and possible traces.
No, the name ‘crispbread’ won’t tell you that. If the use of iodised salt matters to your choice, check the ingredients information on the packaging in question rather than assuming every product contains the same type of salt.
Store the crispbread in a dry place and add moist toppings just before serving. Put out chilled toppings in small quantities; according to the Netherlands Nutrition Centre, food should be thrown away if it has been out of the fridge for more than two hours.
