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This is the starter culture or ‘bug’.
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Mix the bug with flour and water.
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Cover the bug and leave it for a day.
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The bug is bubbly and ready to use.
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Place flour on the bench, and pour the bug into a well in the flour.
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Mix and knead until the dough looks like this.
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Place the dough in an ovenproof dish and leave it in a warm place to ‘prove’ or rise.
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Knead the dough again, then bake it in a warm oven until it looks like this.
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Wrap the rewena bread in a damp tea towel to cool.
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The loaf is ready to eat.
Click through this series of photographs to see how Whiti Hereaka (Ngāti Tūwharetoa, Te Arawa) makes rewena bread. Instead of using European-style baker's yeast, the bread is leavened using a starter culture, or 'bug'. The bug is made from boiled potato, flour, sugar and water, and works in a similar way to a sourdough starter.
Using this item
Te Ara - The Encyclopedia of New Zealand
by Whiti Hereaka
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