tag:blogger.com,1999:blog-4834651462593410303.post2284755381824924122..comments2023-08-15T01:25:15.255+12:00Comments on Curious Kai: Rewena Bread - the beginningNigel Olsenhttp://www.blogger.com/profile/13350611651161046055noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4834651462593410303.post-46791509714543707842012-04-13T20:21:08.205+12:002012-04-13T20:21:08.205+12:00Im on my second day if fermentation and the mixtur...Im on my second day if fermentation and the mixture has increased and the bubbles are visible. I will try and make the bread tomorrow and keep feed feeding the bug. Do I alternate the sugar and potato water each day or can it be put in on the same day? Do I mix it in with the bug or just sprinkle the sugar and pour the potatoe water into the container and let the bug do its own thing?Toots - Hamiltonnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-88222950579079922362012-04-13T15:56:35.571+12:002012-04-13T15:56:35.571+12:00I have just concluded my bread from bug to bake. T...I have just concluded my bread from bug to bake. Traditionally I should give this one away but I will only give away half. It is just like my Nan used to make it. I have used more sugar then what was stated in recipe. 3/4 cup. My bug was used on the 3rd day. It had a brown watery substance floating slightly below the top but the bug above it had bubbles. I can only add yum yum yum served with butter and golden syrup.Rhondanoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-66531233728334090372012-03-04T15:33:06.410+13:002012-03-04T15:33:06.410+13:00Carmel - You'll get the hang of it. Have a loo...Carmel - You'll get the hang of it. Have a look through the thread for people's tips & advice, & maybe ask around your kuia for help - good luck!Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-6247743321300295452012-03-04T15:28:19.604+13:002012-03-04T15:28:19.604+13:00Bubs - Very true about the over-kneading. I used t...Bubs - Very true about the over-kneading. I used to make bread everyday at my old restaurant, so I got to know when it was ready; it was generally silky & supple in appearance & texture. As a rule of thumb, never knead for more than 10 minutes or as you point out, the gluten strands you've developed through kneading are over-worked, & break, making the bread hard & tough.<br /><br />Budda6969 - Just stir 'em in!Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-20625719811454552202012-01-22T11:10:40.313+13:002012-01-22T11:10:40.313+13:00Morena, Have been trying to make rewena bready for...Morena, Have been trying to make rewena bready for about 2-3 weeks and my bug dies, and then I found your kuia's recipe. Ive started the bug. Now you say it has to be fed sugar and water. Are these on alternate days to each other or together? Most recipes say water one day and sugar another!!! No matter what, Im gonna keep trying as there are some beautiful rewena out there and I want to make it to teach my whanau. Kia ora Carmel :-)spacificahttps://www.blogger.com/profile/13145351290115555508noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-62451942558381724752012-01-20T18:53:09.669+13:002012-01-20T18:53:09.669+13:00Good grief I dont even know if this thread is stil...Good grief I dont even know if this thread is still getting comments. How do you add the potatoe water and sugar when feeding the rewena. Do you stir it in or what???? Thanx heapsbudda6969https://www.blogger.com/profile/13002206845640209831noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-47725251204583704352011-10-04T11:02:11.839+13:002011-10-04T11:02:11.839+13:00Hi I was taught to make rewena bread by my mum who...Hi I was taught to make rewena bread by my mum who was taught by my grandmother, the strong pugent flavour is the raising agent I suppose its like a yeast so yes it is strong, when you make the bread you need to add about 1/2 to 3/4s of a cup of sugar to your dough so that it it not so sour. you also have to add a lot of love when you are kneading the dough and just knead it until all the ingredients are combined, over kneading produces a hard bread when cooked.bubsnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-32801615762732415632011-08-09T09:20:57.946+12:002011-08-09T09:20:57.946+12:00Madz - Cheers for that :)
Anon - 35! That's h...Madz - Cheers for that :)<br /><br />Anon - 35! That's hot! Poor you! The thing to remember is to use it once it's big & active; while waiting will allow it to develop flavour, it could lose momentum & start to collapse.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-8659833417640998792011-07-19T07:50:11.190+12:002011-07-19T07:50:11.190+12:00This is a very interesting bread. I have tasted at...This is a very interesting bread. I have tasted at a hangi party when I was in New Zealand. I'm from Hungary (Central-Europe). I have tried to make this bread strictly following your recipe, but my starter was very-very pungent on the third day (I have started on the last Saturday and now, Monday is the third day). I have used regular European potatoes, but the weather in Hungary is approx. 35 Celsius. My starter have stand on a bench in my garden.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-62248898677383892762011-06-30T09:00:47.657+12:002011-06-30T09:00:47.657+12:00cool i've always wanted to know how a bug was ...cool i've always wanted to know how a bug was made. we've always just relied on one that's always existed in our whanau.<br /><br />BTW potato in Maori is riwai<br />the word Rewana/Rewena comes from the translit for Levign/Levigna. Just a random fact I know. lolMarinohttps://www.blogger.com/profile/17059288964529225707noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-84531865197979306572011-05-16T13:02:08.617+12:002011-05-16T13:02:08.617+12:00Cheers, Keren. That's pretty much it in a nuts...Cheers, Keren. That's pretty much it in a nutshell.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-65287504525676920202011-05-12T08:54:10.738+12:002011-05-12T08:54:10.738+12:00Hi Keren, yeah, using it in its prime makes perfec...Hi Keren, yeah, using it in its prime makes perfect sense. Thanks for your tips too - very handy. The comments here are an excellent source of information; it can only help folk in crafting a better loaf at home.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-45107658132987239092011-05-10T09:10:37.799+12:002011-05-10T09:10:37.799+12:00hi koutou katoa,
i've been making bread for 30...hi koutou katoa,<br />i've been making bread for 30 years now, since i was a kid really. all these above are correct in some ways. here's a few tips.<br /><br />flour - doesn't matter which you use it all works perfectly in it's own way. i use budget and premium the rewena turns out the same.<br /><br />lifeless - add more flour, sugar and water to reboost it. you really need to use when it's in it's prime (doubled in size), so think about when you want it. the bug has a tendency to work on warmth. if you want it in 4 hours stand the bug in tepid water in a warm place. remember to change the water when it cools. or when using the oven stand on top of the stove.Kerenhttps://www.blogger.com/profile/17638170222539015245noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-42871521290867843352011-04-25T18:34:56.788+12:002011-04-25T18:34:56.788+12:00Maid In Australia - You're welcome!
Karepe - ...Maid In Australia - You're welcome!<br /><br />Karepe - Make your bread soon, while it's active!<br /><br />Lutzie - You're right, high grade or baker's flour is perfect. I got it wrong when I said don't use it; I often get high ratio flour & high gade flour mixed up, so thanks for bringing that up.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-28329472207362012042011-03-06T09:17:28.001+13:002011-03-06T09:17:28.001+13:00Kia Ora,
I started mine yesterday and when i woke ...Kia Ora,<br />I started mine yesterday and when i woke up this morning it had grew almost to the top i am going to feed today awesome,<br />Kia Ora Ra,<br />KarepeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-56317655979907902742011-02-23T10:50:55.338+13:002011-02-23T10:50:55.338+13:00Shouldn't high grade flour be better?
More gl...Shouldn't high grade flour be better? <br />More gluten = more air trapped in the crumb?Lutzienoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-48983408935415476302011-02-14T23:09:21.667+13:002011-02-14T23:09:21.667+13:00Oh I miss this bread ...thanks for sharing the bug...Oh I miss this bread ...thanks for sharing the bug recipe. xoAnonymoushttps://www.blogger.com/profile/03596142995497292286noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-32106620013168552622011-01-22T20:28:11.963+13:002011-01-22T20:28:11.963+13:00Skullduggery - Basically, try & eat spuds duri...Skullduggery - Basically, try & eat spuds during the time you have the bug up & running. Whenever you cook them, pour out some of the potato water, cool, then add.<br /><br />Darrencuz - How does she do her bug? Is it any different to my way? I'd be really grateful if you could tell me, assuming of course that she doesn't mind. We could do some sort of food swap, if need be!<br /><br />Anon - It should smell rich & yeasty, almost bread-like.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-15332725938659923392011-01-12T09:04:09.752+13:002011-01-12T09:04:09.752+13:00Hi was just wondering about the 1/2 cup of lukewar...Hi was just wondering about the 1/2 cup of lukewarm potato water to maintain the fermentation? Where/how do you get this?<br /><br />ThanksSkullduggerynoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-57311512160393484002010-12-10T21:22:29.442+13:002010-12-10T21:22:29.442+13:00my misses does her bug and man when it comes out o...my misses does her bug and man when it comes out of the oven bro ya need a chainsaw to slice it, i cringe when shes says honey i made you your favourite, rewena bread,man i think thats why my teeth are falling out ha ha hope my misses doe"nt read dis,any way im looking foerward to giving it a go myself bro one for the boys and trying your recipe out cheer bro pass that cooking buzz on to your kids and there kids and so on.darrencuzdarrencuzhttp://healthykids2010.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-1616248569126015742010-10-22T20:41:52.772+13:002010-10-22T20:41:52.772+13:00is it normal for it to smell really bad after 3day...is it normal for it to smell really bad after 3days?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-10649764115869151082010-06-15T18:06:06.764+12:002010-06-15T18:06:06.764+12:00Lou - I'm watching your progress...
Leanne - ...Lou - I'm watching your progress...<br /><br />Leanne - Awesome! Do keep me posted please.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-52480875661103771952010-06-14T11:28:32.465+12:002010-06-14T11:28:32.465+12:00Hi Thanks for detailed info.
We are trying today t...Hi Thanks for detailed info.<br />We are trying today to make the bread for our Matariki study.<br />We will let you know how it goes.Leannehttps://www.blogger.com/profile/09932948602651612748noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-59832755167446449352010-05-28T22:49:05.279+12:002010-05-28T22:49:05.279+12:00Going to make a bug this weekend, though will have...Going to make a bug this weekend, though will have to create some artificial warmth! Welly is freezing! Will have my mum up about the recipe too...LouHttp://domesticscene.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-31995414747695047512009-11-28T12:49:19.284+13:002009-11-28T12:49:19.284+13:00If you're not getting bubbles & there'...If you're not getting bubbles & there's no activity (ie, no bubbles) it's probably dead, in which case you'll need to start again. Whereabouts do you keep the bug? It's not too cold/warm is it?Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.com