Sourdough Crisps: A Textural Bridge

Gregg Wallace described Hope's sourdough crisp: 'It's kind of almost oily, but sweet. I really like that.' This unusual element served as a textural bridge between the rich brownie and smooth cream. The key is slicing the bread paper-thin (1-2mm) using a mandoline—thicker slices won't crisp properly. Brush both sides with melted butter for that 'oily' quality Gregg noted, then dust with sugar and a pinch of flaky salt. Bake at 325°F until completely dry and shatteringly crisp. The sourdough's natural tang plays against the sweetness, while the crisp texture provides contrast to the fudgy brownie. This was quintessentially Hope—making sourdough her signature even in dessert.