baking · vegan · vegetarian · dairy-free
Rēwena bread
Māori potato sourdough raised with a fermented potato bug (starter), tangy and soft with a crusty top.
- Time
- 360min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Make the bug 3–4 days ahead: mash the potato into its cooking water with the flour and sugar, then feed daily with a little flour and sugar until frothy and sour-smelling.
-
2
Mix flour, salt, sugar and baking soda; add the bug and enough warm water for a soft dough.
-
3
Knead 10 minutes until smooth.
-
4
Shape into a greased pan, cover and rise in a warm spot 2–4 hours until doubled.
-
5
Bake at 190°C (375°F) for 45–55 minutes until it sounds hollow.
