Bug (starter)
Ingredients
1 tsp sugar
1 cup of water
2 cups of flour
1 medium potato, diced
- Boil potato in unsalted water until softened.
- Put aside to cool until lukewarm, then mash potato and water together in a bowl.
- Add flour and sugar – mix. Additional warm water may be needed to get a batter-like consistency.
- Cover bowl and leave in a warm place until foamy and doubled in size – at least 24 hours. You can use the bug for more than one batch of bread but will need to “feed” it – on the first day add ½ cup of warm water, on the second 1 tsp of sugar.
Bread
Ingredients
5 cups of flour
1 tablespoon salt
1 tablespoon baking soda
1 to 2 teaspoons of sugar
1 cup of your rēwena bug
- Mix flour and salt in large bowl, making a well in the centre. Add rēwena bug to well and sprinkle with baking soda.
- Knead dough lightly on floured board for 10-15 minutes, adding more water if needed.
- Roll into a ball, place in greased bowl and cover. Leave to rise in a warm place for 2-3 hours or overnight.
- Flour a baking tray and spray the bread with liquid oil to prevent sticking
- Bake at 200°C for approximately 40 minutes. Test if cooked by inserting a knife.
- Serve with butter and your favourite Naked Kitchen soup or meal.
