From Kodiak Island Alaska USA
I am a "bread head" who trained at the Dubrulle Culinary Institute in Vancouver, BC Canada some 20 years ago. Since then, the school has a name change and expanded so you will not find a lot of information on the school. I did a three-month bread class with Chef Barbara. We mastered over 100 breads during the course. I have also had other baking courses. Lucerne, Switzerland for pastry. As well as programs in Ireland and France. My first love is breads above all other aspects of cookery.
I am retired and this is strictly a very intense hobby --- not a career. At this time, I do have a nice arrangement with a local provider. They let me have product to experiment with. To date I have developed some very fine breads that meet my criteria of taste and texture while not overpowering the bread with seaweed. Used in moderation the seaweed creates umami in the products. I see the addition of seaweed into breads as a first step in using seaweeds as more than a table dressing at restaurants. Overall seaweeds is an abundant resource that is underutilized around the world.
As I live on an island where seaweed mariculture is a developing industry, I felt the need to develop the use of seaweeds in bread products. I have a few food scientist at the University of Alaska Marine Science Center who are assisting me with providing the information of the seaweeds.
I would gladly tell you about the seaweeds I use and how I include them. Just ask for now.