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1
These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
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2
To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
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3
Mash potato thoroughly with any remaining water in pot & set aside.
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4
When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
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5
Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
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6
It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
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7
Pre-heat oven to 200c.
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8
Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
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9
In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
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10
Mix ingredients until combined adding extra water if required.
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11
Turn out onto floured bench and knead lightly for approximately 10 minutes.
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12
With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
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13
Bake in pre-heated over for approximately 30-40 minutes or until golden.
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14
Turn out of trays, slice and eat hot with butter.
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15
Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.
