March 19, 2012 - 3:11pm
Where to start in this website!
Hi All,
I have just introduced myself in a new blog, and now, looking at the forums I am wondering if Forums is the place to be for interaction with other TFL members instead of creating blogs?
I have not had a lot of experience with online blogging or forums, and to be honest I was a bit scared of this site because of the depth of history and great posts created by other bakers.
I have used a few recipes from here and shared them because they are really good! I'm looking forward to sharing some of my experiences as well. Living in NZ it might be fun to interact with any other Kiwis online.....
Any advice is welcome! Just sharing a Rewena Paraoa made a while ago - a potato based sourdough
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and you can do either, post something in one of the forums, or start your own blog, if you post more often. And if you do, nobody expects great penmanship, or master baker qualities of your posts.
Welcome to TFL, MonnyB
Karin
Hi Karin,
My penmanship is certainly not improving with age! I type more than I use a pen these days, but would like to improve how I commnicate with the keyboard! the stencil pattern is adtapted from a fern pattern I found on a tourist webiste a long time ago. Just used a small section of it to get the essence of the pattern, and dusted with rye to keep the pale colour.
This loaf has a very tender crumvb and eats very well with butter and honey - the rosemary does it proud.
(I'm calling attention to it, obviously to attract Kiwi's and potato starter loafers! :)
Tell us more about it...
Welcome to TFL!
Thank you Mini Oven, this recipe is adapted from a well known NZ baker called Dean Brettschneider who has boutique bakeries in Shanghai, Copenhagen and soon in Singapore. He has written a few books as well.
Anyone who can keep a healthy sour can do a potato sour as well. I suspect it would need maintaining with more potatoes from time to time to keep it 'pure'. I find it has quite a pungent smell, so prefer to use it up in one bake.
Day One: Rewena
Potato 100 g peeled and thinly sliced
Water 165 ml Boil until cooked
Extra water 70 ml
Strong bread Flour 165 g add to cooled, mashed potatoes
Liquid honey 1 tsp leave at room temperature to ferment
total 505 gr leftover Rewena can be fed and will be the starter.
Dough Day Two:
Strong bread flour 400 g
Salt 1/3 tsp
Liquid honey 20 g
Instant active dried yeast2 gr
Rosemary leaves (fresh) roughly chopped 5 gr
Water 220 ml
Rewena 330 g
Processing
BFT: 1 hour, 30 minutes in an oiled bowl
Scale 350 gr Round up
Intermediate Proof: 10 minutes
Shape: 2 rectangle loaves
Final Proof: 40 mins Use a stencil or roll 3 flaps of dough off the loaf to form a triangle pattern.
Bake: 220°C with steam.
It can be really sloppy depending on how thick you prefer your ferment to be. Firmong up the dough for the final shape does help of course.
Have fun!
Hi MonnyB,
Have just found your e-mail debut! Welcome too from a "feral" (according to ex PM Helen Clarke) Kiwi.
Right now I have a rewena brew sitting on the desk in a heated room. It smells OK (very alcoholic) but after 5 days only mildly active. the recipe, I think, is an evolved Maori/Pakeha combination as flour is used as well as sugar to feed it; and only potato water is used too. Can you tell me if it is (1) worth making bread with it to-day (2) have you access to a genuine traditional Maori recipe. I would love to show my 2 Maori grandaughters how to make this as well. M
Hi Maggie,
my apologies for the tardy reply, I have not been here for a LONG time as you can see! My first attempt at Rewnwa was very similar to a frybread in texture, because plain flour and not much kneading was required. Taht was not what I was after in a potot sour so added my own opinion to the recipe.
Here are two recipe that look fairly authntic, I hope this goves you some pleasure.
http://curiouskai.blogspot.co.nz/2007/01/rewena-bread-conclusion.html
http://www.maorifood.com/recipes/maorirecipe12.htm