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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 three days, until wild yeasts and lactic bacteria make this starter (the "bug") rise and bubble. Part of the bug is kneaded with flour, sugar and water, proofed and baked into a slightly sweet, sour loaf, and the rest is fed and kept, sometimes for decades. Made in 5 steps over 27 h – 3.1 days. The longest step, make and ferment the bug, takes 24 h – 3 days (Manihera S). Lacticaseibacillus paracasei and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 24 h – 3 daysReported[sbs][wp] | Make and ferment the bug |
|---|---|---|
| Temperature | 180 °CReported[sbs] | Bake |
| 400 g | Floury potatoes · For the starter; boiled in salted water and mashed[sbs] |
| 300 g | Plain flour · For the starter[sbs] |
| 55 g | Caster sugar · For the starter[sbs] |
| 260 g (1 cup) | Potato starter (bug) · For the bread[sbs] |
| 350 g | Plain flour · For the bread[sbs] |
| 110 g | Caster sugar · For the bread[sbs] |
| 125 ml | Hot water[sbs] |
| 1 tbsp | Melted butter, and 1 tsp sugar to sprinkle · Brushed on near the end of baking[sbs] |
| Starter | other: potato starter (bug) of mashed potato, flour and sugar, back-slopped and fed like a sourdough |
Total time across the recorded steps: 27 h – 3.1 days
What changes: Sliced potatoes boil until tender and are mashed and cooled
Output: cooled 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
Rēwena is leavened by a starter built on cooked potato, flour and sugar instead of flour and water alone. The one starter studied held a single lactic species, Lacticaseibacillus paracasei, and a single yeast, Saccharomyces cerevisiae.
No published safety study covers the potato bug. The potatoes are boiled before the starter is made, and the loaf is baked through for an hour.
Every number is labelled with how it is known. How this atlas is made
Māori have baked rēwena for more than a century. Rēwena transliterates the English word "leaven" and parāoa the word "flour", which also came to mean bread or dough.
