I thought you would like a post about one of our NZ breads, Rewena.
It is like the potato bread made in the Garfagnana, Pane di Patate but it is like a sourdough in the sense it is allowed to ferment for 2-3 days.
What I have done here, is taken those black potatoes I got from the markets last week…remember?
I used those potatoes because Rewena is a Maori bread and I wanted to see how Maori potatoes worked in the starter.
There are a few varieties of the potatoes, so I will try them all:)
I have been meaning to, but you get busy:)
Made with the Urenika potatoes from La Cigale last week
I took my rewena recipe and used a different potato.
I am going to try it with a variety of the potatoes.
I have been meaning to for a while but never seemed to get round to it.
The bread tastes wonderful…
I was so wrapped up in the starter, I didn’t really taste the potato alone.
Tomorrow…off to get some from the markets again:)
Very very similar to the original recipe, but slightly more tangy and of course purpley looking:)
ENJOY, ENJOY, ENJOY!!