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Cereals and bread from Aotearoa New Zealand
Boiled, mashed potato is stirred with flour and sugar and left warm for one to several days, until yeasts and lactic bacteria make this starter (the "bug") rise and bubble. The bug is kneaded with flour and water, and the dough is baked into a sweet-and-sour loaf; a small piece of the dough is kept back to start the next bug, and some potato cultures have been kept going for many decades.
| Potatoes3 medium | For the starter; peeled, sliced and boiled in 1 cup of water to a mash[foodlovers] |
| Flour2 cups | For the starter, added with the sugar once the mash is lukewarm[foodlovers] |
| Sugar1 tsp | For the starter[foodlovers] |
| Feed for days two and three1 medium potato, 1 cup water, 1 tsp sugar | The potato is boiled in the water; 1 cup of the cooled liquid is stirred into the starter with the sugar[foodlovers] |
| Potato starter (bug)all of the starter | For the bread[foodlovers] |
| Flour5 cups | For the bread, sifted with the salt[foodlovers] |
| Salt and baking soda1 tsp each | The baking soda is sprinkled over the starter in the well of flour[foodlovers] |
| Waterabout 1 cup | More if the dough needs it[foodlovers] |
| Starter | other: potato starter (bug) of mashed potato, flour and sugar, back-slopped and fed like a sourdough |
Total time across the recorded steps: 25 h – 3 days
What changes: Sliced potatoes boil soft in a little water and are mashed
The potatoes are peeled, sliced and boiled in 1 cup of water to a mashing consistency, then mashed with the water left in the pot. Output: lukewarm mashed potato.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Boiled, mashed potato is stirred with flour and sugar and left warm for one to several days, until yeasts and lactic bacteria make this starter (the "bug") rise and bubble. The bug is kneaded with flour and water, and the dough is baked into a sweet-and-sour loaf; a small piece of the dough is kept back to start the next bug, and some potato cultures have been kept going for many decades. Made in 4 steps over 25 h – 3 days. The longest step, make and ferment the bug, takes 24 h – 3 days (Wikipedia). Lacticaseibacillus paracasei and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 24 h – 3 daysReported[wp][foodlovers] | Make and ferment the bug |
|---|---|---|
| Temperature | 200 °CReported[foodlovers] | Shape and bake |
Rēwena is leavened by a starter built on cooked potato, flour and sugar instead of flour and water alone. In the one starter studied, the lactic acid bacteria isolates were identified as Lacticaseibacillus paracasei and the yeast isolates as Saccharomyces cerevisiae.
The potatoes are boiled before the starter is made, and the loaf is baked in a 200 °C oven in the recipe used.
Every number is labelled with how it is known. How this atlas is made
Sun et al. 2022 write that Māori have baked rēwena for more than a century, and that some back-slopped potato starters have been maintained for many decades. Rēwena transliterates the English word "leaven" and parāoa the word "flour", which also came to mean bread or dough.
