This is a traditional Maori yeast free sour-dough bread. This recipe includes the first loaf, and the bug for your next loaves.
If you are only making one loaf, you can skip step two.
@ Jasanda>> You need to wrap the bread in a DAMP CLOTH once it is cooked to soften the outside of the loaf.. Traditionally, Maaori do NOT put Bicarb Soda in it as it does NOT need it.. It will go Grey, and make sure you add a teaspoon of sugar to the Rewana at least a good Hour and Half (or night before) BEFORE you use it to activate the levener agent (Hence the word Rewana) .. If it was heavy, watch that you do NOT knead toooo long.. I use a knife to mix the flour with the Rewana plant then once mixed through, give it a quick knead.. I also prefer to allow the dough the full Hour and Half for rising, shape it let rest another Half Hour then put in camp oven cooker (which is what it is traditionally cooked in) or baking dish, Make slits in the top of bread so it doesn't burst while cooking and cover with Tin Foil or a lid for the first hour of baking in the oven.. The Rewana plant is kept for generations in Maaori families.. Hope this helps and anyone else who reads.. - 08 Sep 2013
The medium sized potato I used meant that I ended up with 1 cup potato mashed into 1 cup of the cooking water to which I added 1 cup of flour. I don't know if that was too much potato or not. I grew it for several days and it got a good sour smell and some bubbles, it went a grey color and the finished bread was heavy. We ate some of the crust when it was still warm from the oven but threw the rest out the next day as it wasn't a light fluffy bread we hoped for. I might give it another try one day. - 12 Oct 2012
The flour you need to use is plain flour. As for using the bug, just start at step 3, and use all but 1 or 2 tablespoons of your bug. Feed that, and repeat. You can have a fresh loaf every few days. Does that answer your question? - 08 May 2012