Rewena Bread

Ingredients

• 1 cup rewena bug (fermented potato starter)
• 500g flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water (as needed)

Instructions

1. 1Ensure the rewena bug (fermented potato starter) is active and bubbly, having been fed and rested for several days beforehand.
2. 2Combine the flour, baking soda, salt and sugar in a large bowl.
3. 3Add the active rewena bug and enough warm water to form a soft, slightly sticky dough.
4. 4Knead the dough on a floured surface for several minutes until smooth and elastic.
5. 5Shape the dough into a round loaf and place on a floured tray, covering loosely.
6. 6Let the dough rest and rise in a warm place for 1-2 hours until noticeably puffed.
7. 7Preheat the oven to 200°C (400°F) and bake the loaf for 40-45 minutes until golden brown and it sounds hollow when tapped on the bottom.
8. 8Cool slightly before slicing and serve with butter.

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