Māori potato bread, a soft, slightly tangy sourdough leavened with a fermented potato starter called a rēwena bug instead of commercial yeast. The bug takes several days to become active before you can bake with it, so start it well ahead.
Boil the potatoes for the bug
Boil the diced potatoes in the water until soft, then cool the potatoes and their cooking water to room temperature.
15 minStart the rēwena bug
Mash the boiled potato into its own cooking water with a spoonful of sugar, cover loosely, and leave it at room temperature to start fermenting.
Confirm the bug is active
Check that the bug is bubbling and smells pleasantly sour and yeasty before using it — if it isn't active yet, keep feeding it daily until it is.
Mix the dough
Stir the flour, salt and sugar together, then mix in enough of the active rēwena bug to form a soft, slightly sticky dough.
Knead briefly
Knead the dough on a floured surface for a few minutes until it comes together smoothly.
5 minProve the loaf
Shape the dough into a round loaf, place it in a greased tin or on a tray, and leave it in a warm spot to rise until noticeably puffed.
Bake until hollow-sounding
Bake the loaf in a hot oven until deeply golden and it sounds hollow when tapped underneath.
45 minCool before slicing
Cool the loaf on a wire rack before slicing, traditionally served warm with butter.
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