Atlas Arts




Olivia’s Seaweed Sourdough – The CLIMAVORE Recipe Book

Our CLIMAVORE Apprenticeship programme continues in Summer 2020 with adaptations in response to Covid-19. Meeting every week over video chat to discuss sustainable aquaculture, CLIMAVORE ingredients, foraging and test recipes, the apprenticeships continue as a paid opportunity for young people and a series of 1-to-1 sessions.

Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course and their own local knowledge, the apprentices have been developing recipes to be published in a new CLIMAVORE Recipe Book this Summer.

Olivia has been foraging on the shores around Staffin for seaweed, and experimenting with different seaweed bread recipes. With 1-1 advice and support from Mania- The Skye Bakehouse they have been devising methods for preparing dried foraged seaweed that can be used to add a CLIMAVORE twist to your baking. Here is Olivia’s recipe for Seaweed Sourdough.

CLIMAVORE apprentice Olivias Seaweed Sourdough


For the starter

700g strong white flour

125ml of warm water

For the loaf

500g strong white flour

1 tsp fine salt

1 tbsp local honey or agave syrup

300g sourdough starter

100g dried seaweed 


First make your starter. In a plastic container or jar, mix 100g of the flour with 125ml warm water. Mix the batter until smooth and lump free. Leave the lid of your container ajar for an hour or so in a warm place then close and set aside for 24 hrs.

For the next 6 days you will need to feed the starter each day. To do this, remove half the original starter and set aside- don’t throw this surplus away! Give it to a friend or use it in cooking; it makes excellent pancake or pakora batter, turned into flatbreads or used as a thickener in sauces.

With the remaining starter, add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.

Now you can make your first loaf.

Tip the flour, 225ml warm water, salt, honey, seaweed  and sourdough starter into a large bowl. Stir with a wooden spoon, until combined, adding a little extra flour if it’s too sticky or a little extra warm water if it’s too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic. The dough is ready when it bounces back when gently pressed with a finger.

Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. 

Line a medium-sized bowl with a clean tea towel and flour it well. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.

Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray. You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before enjoying!