I've seen a few sourdough recipes shared here but I don't think I have seen the traditional method used here in New Zealand. The starter uses a potato or sometimes a kūmara (sweet potato) and is called a bug.
It's the kind of recipe that is usually passed on orally or through being shown how but it's very simple.
A pretty standard method is shown here and in the image I linked. Some people put some yeast in their bug when they make it but it's not really necessary since it will be colonized by wild yeasts anyway https://foodsecurenc.org.nz/how-to-make-rewena-bread/
by fluffychonkycat
3 Comments
Oh man, warm chunks of rēwena slathered with Mainland butter is one of my ultimate favourites.
Eating it while waiting for the hāngi to be lifted – truly Pure New Zealand at its best ❤️🔥
I’m in the US, does the type of potato matter, e.g. idaho, purple, red, etc?
I make potato flake sourdough and I’m guessing this is how it would have been made before potato flakes were a thing!