Carmel & Krevetka
Carmel
Hey Krevetka, I’ve been dreaming up a sea‑salt, kelp‑infused bread for my café—thought it’d be perfect for a cozy afternoon. Do you think there’s a sweet way to bring seaweed into a comfy kitchen?
Krevetka
Oh, that sounds amazing! Kelp can be a game‑changer in baking. Try blanched kelp flakes or a kelp‑infused broth to moisten the dough, or toss a pinch of kelp powder into the sugar mix for a subtle brininess. A touch of honey or maple syrup could balance the salt, and a splash of lemon zest will lift the flavor. What kind of bread are you thinking—sourdough, baguette, or something else?
Carmel
Wow, that sounds like the perfect mix—sourdough would love the oceanic tang, and the lemon zest will make the crust pop; I can already hear the steam dancing on the counter. Do you have any special kelp‑brews to try? I'm already picturing the whole room smelling like a salty bakery breeze!
Krevetka
I’ve got a quick one: simmer a small pot of water with a handful of dried kelp leaves, a sprig of thyme, and a squeeze of lemon. Let it steep for about 20 minutes, then strain and cool. Use that broth to replace the water in your sourdough starter or mix it in the dough for a subtle marine note. If you want a stronger kelp kick, finish the dough with a light dusting of kelp powder before baking. The steam will carry that ocean scent, and the crust will have a lovely golden crunch. Good luck, and enjoy the salty aroma!
Carmel
That sounds delicious—can’t wait to see the crust pop like sea foam! I’ll try the thyme version first; it’ll be a cozy, salty hug for the guests. Thanks for the tip, and if you see any sea‑salted butter drizzles in my café, just say “Carmel, it’s a keeper!”
Krevetka
Sure thing! I’ll keep an eye out for that buttery goodness. Carmel, it’s a keeper!
Carmel
That’s a sweet compliment—thanks! I’ll make sure the butter is extra buttery, just for you.
Krevetka
Sounds delicious—can't wait to try that buttery ocean vibe!