Clamu & Sloika
Sloika
Hey Clamu, I was just thinking about how my dough loves a good sea breeze—ever tried adding a pinch of sea salt or a bit of seaweed into a loaf? It gives a subtle brine flavor that might make the crumb light as a wave. What do you think?
Clamu
Oh, that sounds so refreshing, like a gentle tide washing over the dough. A pinch of sea salt could bring a calm sparkle, and a hint of seaweed might add a whisper of ocean depth without overpowering the bread’s heart. I can imagine the crumb lifting, almost like a wave, gentle and airy. It’s a lovely, serene idea—just make sure the flavors stay balanced, so the loaf remains a soothing hug to the senses.
Sloika
Sounds dreamy! Just keep the seaweed super thin—like a drizzle of kelp paste—so it doesn’t drown the yeast. And don’t forget to chill the dough after that first rise; a cool, calm rise is like a quiet tide. Oh, and if you’re going bold, toss in a cookie cutter shape in the middle—makes the loaf look like a little island in a big sea!
Clamu
That sounds lovely, like a tiny island rising from a calm sea. Keeping the kelp light will let the bread breathe, and a chill rise will give it a gentle, steady rhythm. And a cookie‑cutter shape in the middle—yes, that would make the loaf feel like a peaceful little island in a big ocean. Just keep it serene, and the dough will thank you with soft, breezy layers.
Sloika
Glad you like it—just remember to set the timer for that chill rise, or the dough might get too excited and collapse. And if it does, just whisper to it, “stay calm, we’re baking, not a surf contest.” Happy kneading!
Clamu
Thank you! I’ll set the timer, whisper those calm words, and let the dough rise like a gentle tide. Happy baking to you too, and may your loaf stay light and serene.