Seaweed Sourdough Recipe – Easy to Eat
Eating Pacific Sea Moss in gel capsules is a convenient way of consuming the 3 to 6 grams of seaweed that appears to provide a range of benefits. But what if you have trouble swallowing tablets. Or you don’t want to consume Pacific SeaMoss chocolate either purchased or put into a delicious recipe; or chocolate gives you migranes?
Chris decided to make Seaweed Sourdough
Chris used his own recipe, but we have found some detailed instructions on the web. Check out this one from Homestead and Chill. It is very detailed on the process. Good for a read. All Chris did is swap out the salt with Pacific Seamoss Powder.
- Great taste
- Eating 2 or 3 slices per day provides your 5g of seaweed per day
- Swaps out the salt (Sodium) with Potassium. Tastes the same, but most are K deficient.
Pacific Seamoss powder will provide the following minerals and vitamins
- Potassium: 30% of RDA (Recommended daily allowance)
- Vitamin A: 30%RDA
- Vitamin C: 30%
- Vitamin B – especially B1, B3 and B6: 10%
- Iodine: 15%
- Iron: 9%
- Magnesium: 6%
Seaweed is also full of trace elements such as selenium (elements in this table)
Ingredients for Seaweed Sourdough
- Sourdough starter – approximately 100 grams will be used in the recipe. Learn how to make your own starter here!
- Flour – 455 grams total. A combo or organic white bread flour and whole wheat flour is used. A little rye flour is optional.
- Salt – 10 grams. They say Sea salt, kosher salt, or Himalayan salt. Replace this with 20 grams of seaweed powder per loaf.
- Filtered water – 345 grams (about 1.5 cups)
- Liquid measuring cup
- A large mixing bowl and/or dough tub
- A kitchen scale
- A dutch oven or cast iron combo cooker – We love our Lodge combo cooker!
- Proofing Basket, aka banneton. Choose between a round “boule” shape or an oval “batard” shape.
- A lint-free tea towel
- High-heat oven mitts
- Thermometer – Either a food probe thermometer or an ambient room thermometer
- Dough scraper
- A warm location
Sourdough baking is generally a two-day process. Most of the time the dough is just sitting there, hanging out in various stages of fermentation. So should only take about 30 minutes max.
- Feed sourdough starter
- Make Autolyse
- Dough time
- Slap and fold
- Bulk ferment
- Stretch and fold
- form the loaf
- Prep to Bake