Jaffle Symposium: Seaweed & Ocean Bread
Held in July 2019, this event was part of Testing Ground’s Jaffle Symposium 2019, a curated program of discussions, where we discussed “10 Weird and Wonderful Things to Do with Seaweed” while making and eating jaffles around the open fire at Testing Grounds.
Lichen Kelp and Danni Zuvela led this event, which featured an installation of seaweed and kelp foraged from Apollo Bay, Victoria.
Danni made ocean bread, with seawater collected on the seaweed forage, this dough was used for jaffles that were toasted on the open fire by Testing Ground’s program director Arie Rain Glorie.
While jaffles were being made and shared, Lichen gave a talk to share research on potential uses for seaweed.
Danni Zuvela preparing the thin gozleme style ocean bread dough for the toasties. On average, the salinity found in sea water is approximately 3.5%. A regular bread recipe calls for the same ratio of salt and water as is found in the ocean; any bread recipe can use sea water in the mix. Our ocean water was collected from Apollo Bay, Victoria, Australia.
