Hey Axel, thank you for taking the time to send such great feedback. Please join our bread page "Our Daily Bread" on Facebook, we have a bread community from all around the world. It would be great for you to share your cultures bread recipes as well. Much love, nga mihi. Lynda
Kia Ora Lynda, Gabrielle Thompson here, from Whanganui. I am absolutely marveled by your gift, and teachings. Now that I've come to knowing how to knead 'AT LAST LOL', I ran with the skill, got carried away, 8 loaves of rewena later. I will continue to make, many more, just like you :) My next step is, to heed to your teachings, of making the potato bug. I so want to be rewena skilled, just like you :) Your Amazing...
@@lyndaskailoveyou18 I sure will :D and I'll have to share with you my potato bug, though I'm nervous about making this bug and waiting the outcome, and, rewena... I'm Excited, about this New Journey, making rewena and the potato bug. I can't believe I'm doing this, and as I type, I'm becoming emotionally excited lol... Bless You Lynda... Gabrielle.
Manaaki Tangata it really is exciting to make a bug. As ELO said “it’s a living thing” and deserves our love and respect. I’m no expert I just want this incredible recipe that is part of our culture to live for our future generations. Much love, Lynda xxx
Jeepers sent it off without any comments - yes it's me Huia again. Just wanted to let you know I have been going through all your videos for the rewena bug and did just as you say but by day 7 I was so disappointed that my rewena never rose at all even after 24 hours. So I tipped out all 4 loaf tins and kneaded it all again as one and put it in a heavy pot similar to yours. Still didn't rise even after 24 hours but I cooked it anyway AND IT ROSE IN THE OVEN. Was so happy to see that thing rise and it truly looked beautiful. I was so proud of myself and couldn't wait for it to cool down and cut into it. The inside was still a wee bit doughy, and it tasted awful but it sure did look great. I persevered with the bug of mine feeding it as you instructed. The next morning I took a look at my bug and it was full of bubbles everywhere, it was a beautiful sight to behold., had the cheesiest smile on my face, I smelt it and there was that distinct beautiful rewena smell there, definitely not vinegary, felt so proud of myself indeed. Its now a whole week since that day and my bug is doing splendidly as for the rewena that is being made from it, totally divine. It's rewena everyday in our whare and already giving them out to my friends and family and they love it too. So thought I would jump on here and THANK YOU BEAUTIFUL LYNDA, I absolutely love my bug YOUR BUG now MY BUG. I need to watch your videos of how to do the sour dough or can I make one from my current dough and perhaps do something different with it????? Thank you again beautiful Lynda I am in love with my rewena bug. By the way I am 67 years old... I have made rewena before but I have never fed my bug that way I do it now. You are never too old to learn, just need to be humble enough to learn from those who do it better than yourself. Love you Lynda and thank you again. 💕💕🎉🎊
Thank you so much for your wonderful and heart felt feedback. Please join our Facebook group “Our Daily Bread”. facebook.com/groups/2141127799499322/. You will love the support and kindness from all the Rewena bakers.
Hi Lynda, thank you for your video how to make REwena Bread. Let me tell you that it is more than 15 yrs ago I think that I had Maori bread for the last time. I live in the Netherlands and married a Kiwi (she is part Maori). We stayed in NZ for about 1 and half year and from early 90's in Holland. Every 3th year visiting the family (Maori side) in NZ . So I know what Maori bread is like. Can you imagine that it is far beyond any imagination to think that I woud have a piece of Maori bread here in Holland? Often told my people and friends about Maori bread. I just made the bug and hopefully it turns out right to use for the bread. ...will see and will know soon. Keep on with things you are doing on youtube . Arohanui
Hi Lynda, honestly I don't know why my bug is always runny, right up to day 6, so decided to .ake my bread on day 7, it only rose bout 2inches and tht took all day so I put it in the o en to cook and tht took hours, looks terrible, so what am I doing wrong
What I would suggest you do is disgard about 3/4 of the starter bug. If you don’t want to throw it out, portion it up and give it away or make crackers out of it. Then with the remaining bug. Feed it with its weight in flour and water. Do it again in 6 hours. In total that’s two feeds. Wait about 4 hours. At that time your bug should be peaking. Then make your rewena loaf.
Kia ora aunty. I watched your older Video 3 months ago...my rewena turned out amazing and just in time for Christmas 😆. I feed my bug roughly 3 times a week and it's looking amazing. The only down fall is everyone now wants my bread I cant keep up. 😀 I keep my bug in the hot water cupboard..
Kia Ora, I've been following your 7day course. My bug is on day 7 I've made my bread. My bug was awesome till day 3. Lots of bubbles rising everyday then it just stopped rising. It still has lots of bubbles and looks alive just doesn't rise. Have I done something wrong?
No, I’ve done a lot more research since those videos. Tip out 3/4 of your starter and feed it again it’s body weight of flour and h20. Wait six hours approx, tip out half repeat body weight of flour and water. A couple of hours your starter should be ready to make Rewena
@@lyndaskailoveyou18 thank you so much ❤️ we just tried our bread wow it was beautiful it didn't rise alot but it's full of flavor and beautiful. I will do this and tomorrow and make another one. Happy matariki xx
Hi - I followed your videos and got my first bug done and have made a few bread now. A couple of questions - how long can a bug last without putting in the fridge. I feed it each day as per your instructions. The smell of my bug has changed to more a stong alcohol smell. Is that normall - the bug is three weeks old and has not been in the fridge yet. I was worried it has turned sour??? The bread on Sunday still tasted great though
Kia ora, thank you for your message. Your bug will get more pungent and smell of alcohol because it’s not refrigerated. That’s because it’s fermenting. A lot of people like their bug and Rēwena to have that sour taste. Put your bug in the fridge if you want to slow things down. I would also stop feeding it as well if not in use.
It's November & I just found your videos. I think this was a message to learn how make Rewana bread. My very first time 😁 My birth mother who passed a couple of years ago, must have brought me here to you.. bless, I believe she has chosen you bc you have explained it perfectly 🙏💞 Thank you for teaching me how to make this beautiful bread using fermented potato. I was always scared I would mess it up using the potatoes & no one in my family knows how to make Rewana bread 🙄😂 My birth mother didn't get that chance...
My absolute apologies for not getting back to you sooner, I'm not very good with this UA-cam. I just wanted to thank you for taking the time to send me such a beautiful message. Please join our bread page on FaceBook "Our Daily Bread". facebook.com/groups/2141127799499322/. Continue your journey with us.
Hi I've just watched your video and have made the bug. I didn't have much photo water left over. Do I just make some more? Also do I keep added the sugar flour and potatoe water every day? So excited to make rewana bread.
You can use both, I'm currently growing one bug with cooked potato water and one bug with raw potato. Join our FaceBook Page "Our Daily Bread" and continue your bread journey with us facebook.com/groups/2141127799499322/
Hi Lynda thank you for introducing Rowena to utube I’ve baked two and it was lovely Can you advise after using the 6day bug do I just keep reopening it again the same way we do the bug
Kia ora Lena, I'm not sure if I understand your question. If its in regard to building your bug, keep on feeding it if you want your bug to grow. If you want your bug to go to sleep, just pop it into a container and put it in the fridge. Also join our bread page "Our Daily Bread" on Facebook facebook.com/groups/2141127799499322/
Hello out there ,lynda please can you tell me how l clean the rust off my camp oven. It’s been sitting for a while not used . Would appreciate your in put. I am enjoying making my bug for my bread on Saturday. Regards lynda.
I have not tried but would like to. A bread made from the prcessed kernel of the karaka berry(unsafe if not processed properly), Or from taewa cooked and dried. Also the cake made from roupo pollen. My imagination tells me these things were done pre colonial. No flower at all. And that theu were yum. Also aruhe and ti kauka sweetened buns.
Thank you for your comments. I’m very interested in pre colonisation cooking. We own Rewena as Maori but pre European we didn’t have flour. Keep me posted.
Kia ora Lynda, ***Apologies in advance for the big korero 😊.. So I have been wanting to start my very own whānau bug, and after watching your video's, my 5 year old daughter and I started our very first generational bug. Yaaay 😊😊.. Wasn't to sure if we were on track, so just kind of winged our way through it a bit, and continued to stay positive and add to our mix daily 😊 also we have been saying our karakia daily as we work with our bug, it just made sense for us to do so 😊. Today is day 9 (also first day out of Alert L4 covid-19 woohoo) and we have made our very first bread, happy to report it was a success! Yipee 😊 and we have plenty to share. So knowing that it's always a good thing to give your first anything away or at least some, we have eaten a quarter already (woopsie 😁) but we have wrapped up the rest to give out to neighbours and whānau. 😊 My daughter and I wanted to share this little korero with you and to thank you for helping us on our journey. 😊 Would have shared a photo but not sure how to on here. He mihi nui tēnei kia koe e hoa. 😊
Thank you so much for your korero, please join our bread site on facebook called Our Daily Bread. its a wonderful site and we all share our stories and help each other out. I get a warm fuzzy feeling in my tummy when I hear such amazing stories. facebook.com/groups/2141127799499322/
I knew there was a reason I was going to give half of it to our neighbours too...but forgot!! This old aged stuff can be annoying...bless you Lynda for getting me started, again, and Tarnz for reminding me
My daughter and I have watching this class now we started our big journey, thank you lovely
Brilliant, sharing the knowledge is what I love to do.
Hello from Vancouver Island! Looking for different breads from around the world to try , thanks for sharing🤗
Hey Axel, thank you for taking the time to send such great feedback. Please join our bread page "Our Daily Bread" on Facebook, we have a bread community from all around the world. It would be great for you to share your cultures bread recipes as well. Much love, nga mihi. Lynda
@@lyndaskailoveyou18 Forsure thankyou!
Kia Ora Lynda, Gabrielle Thompson here, from Whanganui. I am absolutely marveled by your gift, and teachings. Now that I've come to knowing how to knead 'AT LAST LOL', I ran with the skill, got carried away, 8 loaves of rewena later. I will continue to make, many more, just like you :) My next step is, to heed to your teachings, of making the potato bug. I so want to be rewena skilled, just like you :) Your Amazing...
Manaaki Tangata thank you so much, I love what I do. It’s awesome. Please share my page
@@lyndaskailoveyou18 I sure will :D and I'll have to share with you my potato bug, though I'm nervous about making this bug and waiting the outcome, and, rewena... I'm Excited, about this New Journey, making rewena and the potato bug. I can't believe I'm doing this, and as I type, I'm becoming emotionally excited lol... Bless You Lynda... Gabrielle.
Manaaki Tangata it really is exciting to make a bug. As ELO said “it’s a living thing” and deserves our love and respect. I’m no expert I just want this incredible recipe that is part of our culture to live for our future generations. Much love, Lynda xxx
Jeepers sent it off without any comments - yes it's me Huia again. Just wanted to let you know I have been going through all your videos for the rewena bug and did just as you say but by day 7 I was so disappointed that my rewena never rose at all even after 24 hours. So I tipped out all 4 loaf tins and kneaded it all again as one and put it in a heavy pot similar to yours. Still didn't rise even after 24 hours but I cooked it anyway AND IT ROSE IN THE OVEN. Was so happy to see that thing rise and it truly looked beautiful. I was so proud of myself and couldn't wait for it to cool down and cut into it. The inside was still a wee bit doughy, and it tasted awful but it sure did look great. I persevered with the bug of mine feeding it as you instructed. The next morning I took a look at my bug and it was full of bubbles everywhere, it was a beautiful sight to behold., had the cheesiest smile on my face, I smelt it and there was that distinct beautiful rewena smell there, definitely not vinegary, felt so proud of myself indeed. Its now a whole week since that day and my bug is doing splendidly as for the rewena that is being made from it, totally divine. It's rewena everyday in our whare and already giving them out to my friends and family and they love it too. So thought I would jump on here and THANK YOU BEAUTIFUL LYNDA, I absolutely love my bug YOUR BUG now MY BUG. I need to watch your videos of how to do the sour dough or can I make one from my current dough and perhaps do something different with it????? Thank you again beautiful Lynda I am in love with my rewena bug. By the way I am 67 years old... I have made rewena before but I have never fed my bug that way I do it now. You are never too old to learn, just need to be humble enough to learn from those who do it better than yourself. Love you Lynda and thank you again. 💕💕🎉🎊
Thank you so much for your wonderful and heart felt feedback. Please join our Facebook group “Our Daily Bread”. facebook.com/groups/2141127799499322/. You will love the support and kindness from all the Rewena bakers.
Very good explanation and demonstrstion! Thanks from the US!
Wow I’m international. Thank you for your comments.
Thank you so much
Hi Lynda, thank you for your video how to make REwena Bread. Let me tell you that it is more than 15 yrs ago I think that I had Maori bread for the last time. I live in the Netherlands and married a Kiwi (she is part Maori). We stayed in NZ for about 1 and half year and from early 90's in Holland. Every 3th year visiting the family (Maori side) in NZ . So I know what Maori bread is like. Can you imagine that it is far beyond any imagination to think that I woud have a piece of Maori bread here in Holland? Often told my people and friends about Maori bread. I just made the bug and hopefully it turns out right to use for the bread. ...will see and will know soon.
Keep on with things you are doing on youtube . Arohanui
Wow, fantastic, thank you for the cool video. I can't wait to get my bug started. Kia Ora 😁
Thank you so much for your positive feedback. Join us on our Facebook Page "Our Daily Bread" facebook.com/groups/2141127799499322/
my mum makes it all the time. finally getting my bum in gear she taught me and now im making it
i use to live at the end of queens drive Lyall bay. Great memories
Love the kitchen :-) looks like you actually cook in yours!!
My apologies for not replying sooner, I'm not the best UA-camr. Yes I definitely cook in my kitchen every day. It's like me, little and full of life.
Kia Ora Lynda-love watching this.
Thank you
How should I store the extra potato water? At room temp or refrigerated?
Fridge is best
@@lyndaskailoveyou18 thankyou ♥️
Hi Lynda, honestly I don't know why my bug is always runny, right up to day 6, so decided to .ake my bread on day 7, it only rose bout 2inches and tht took all day so I put it in the o en to cook and tht took hours, looks terrible, so what am I doing wrong
What I would suggest you do is disgard about 3/4 of the starter bug. If you don’t want to throw it out, portion it up and give it away or make crackers out of it.
Then with the remaining bug. Feed it with its weight in flour and water. Do it again in 6 hours. In total that’s two feeds. Wait about 4 hours. At that time your bug should be peaking. Then make your rewena loaf.
Thank you, I'll try again tomorrow ☺️
@@shonapapanui2104 just make sure you time everything right because you want to make the Rewena when the starter is peaking.
Kia ora aunty. I watched your older Video 3 months ago...my rewena turned out amazing and just in time for Christmas 😆. I feed my bug roughly 3 times a week and it's looking amazing. The only down fall is everyone now wants my bread I cant keep up. 😀 I keep my bug in the hot water cupboard..
Maoriprincess _1 thank you darling. It’s awesome to get such great feedback
@@lyndaskailoveyou18 your amazing! Keep up the great videos 😆
Kia Ora, I've been following your 7day course. My bug is on day 7 I've made my bread. My bug was awesome till day 3. Lots of bubbles rising everyday then it just stopped rising. It still has lots of bubbles and looks alive just doesn't rise. Have I done something wrong?
No, I’ve done a lot more research since those videos. Tip out 3/4 of your starter and feed it again it’s body weight of flour and h20. Wait six hours approx, tip out half repeat body weight of flour and water. A couple of hours your starter should be ready to make Rewena
@@lyndaskailoveyou18 thank you so much ❤️ we just tried our bread wow it was beautiful it didn't rise alot but it's full of flavor and beautiful. I will do this and tomorrow and make another one. Happy matariki xx
Hi - I followed your videos and got my first bug done and have made a few bread now. A couple of questions - how long can a bug last without putting in the fridge. I feed it each day as per your instructions. The smell of my bug has changed to more a stong alcohol smell. Is that normall - the bug is three weeks old and has not been in the fridge yet. I was worried it has turned sour??? The bread on Sunday still tasted great though
Kia ora, thank you for your message. Your bug will get more pungent and smell of alcohol because it’s not refrigerated. That’s because it’s fermenting. A lot of people like their bug and Rēwena to have that sour taste.
Put your bug in the fridge if you want to slow things down. I would also stop feeding it as well if not in use.
Thank you. Do you put a lid on it in the fridge?
@@lyndaskailoveyou18
@@damondurie6872 yes you do. It can stay in the fridge indefinitely.
Thank you - great series on bread and thank you for your help
@@lyndaskailoveyou18
what is the ratio of potatoes to water?
You can put one or two potatoes per a medium pot of water.
Join our FaceBook Page "Our Daily Bread" and continue your bread journey with us facebook.com/groups/2141127799499322/
Hello where do I store my leftover potato water
Rod Hocking Thank you for your email message, you can store your potato water in the fridge
It's November & I just found your videos. I think this was a message to learn how make Rewana bread. My very first time 😁 My birth mother who passed a couple of years ago, must have brought me here to you.. bless, I believe she has chosen you bc you have explained it perfectly 🙏💞 Thank you for teaching me how to make this beautiful bread using fermented potato. I was always scared I would mess it up using the potatoes & no one in my family knows how to make Rewana bread 🙄😂 My birth mother didn't get that chance...
My absolute apologies for not getting back to you sooner, I'm not very good with this UA-cam. I just wanted to thank you for taking the time to send me such a beautiful message. Please join our bread page on FaceBook "Our Daily Bread". facebook.com/groups/2141127799499322/. Continue your journey with us.
Hi I've just watched your video and have made the bug. I didn't have much photo water left over. Do I just make some more? Also do I keep added the sugar flour and potatoe water every day? So excited to make rewana bread.
Thank you for your feedback. Yes you can just make more, yes you keep on adding every day. You will see that in the other videos.
Awww thank you for sharing its my goal to make Rewana Ngaa Mihi o te tau hou.
Thank you for taking the time to send me such lovely feedback.
Do you use raw potato or cooked potato for the potato water?
she mentions in her korero that they are boiled potatoes that she leaves the skin on. I'm guessing boil the potatoes and then add them to water?
You can use both, I'm currently growing one bug with cooked potato water and one bug with raw potato. Join our FaceBook Page "Our Daily Bread" and continue your bread journey with us facebook.com/groups/2141127799499322/
can you tell me where to keep the bug? in or outside the fridge? Sorry, I haven't got a clue ;)
kiwindo50 thank you for your email. This video may help ua-cam.com/video/YF623p0wyHc/v-deo.html
Hi Lynda thank you for introducing Rowena to utube I’ve baked two and it was lovely Can you advise after using the 6day bug do I just keep reopening it again the same way we do the bug
Kia ora Lena, I'm not sure if I understand your question. If its in regard to building your bug, keep on feeding it if you want your bug to grow. If you want your bug to go to sleep, just pop it into a container and put it in the fridge. Also join our bread page "Our Daily Bread" on Facebook facebook.com/groups/2141127799499322/
Hello out there ,lynda please can you tell me how l clean the rust off my camp oven. It’s been sitting for a while not used . Would appreciate your in put.
I am enjoying making my bug for my bread on Saturday. Regards lynda.
ua-cam.com/video/s-31-_1Lw08/v-deo.html found this link hopefully it helps you if you haven't already sorted it 😊
I have not tried but would like to.
A bread made from the prcessed kernel of the karaka berry(unsafe if not processed properly),
Or from taewa cooked and dried.
Also the cake made from roupo pollen.
My imagination tells me these things were done pre colonial.
No flower at all.
And that theu were yum.
Also aruhe and ti kauka sweetened buns.
Thank you for your comments. I’m very interested in pre colonisation cooking. We own Rewena as Maori but pre European we didn’t have flour. Keep me posted.
So why use oil? I’m maori and have never use oil. Using oil makes a horrible crust on it.
Kia ora Lynda,
***Apologies in advance for the big korero 😊..
So I have been wanting to start my very own whānau bug, and after watching your video's, my 5 year old daughter and I started our very first generational bug. Yaaay 😊😊..
Wasn't to sure if we were on track, so just kind of winged our way through it a bit, and continued to stay positive and add to our mix daily 😊 also we have been saying our karakia daily as we work with our bug, it just made sense for us to do so 😊.
Today is day 9 (also first day out of Alert L4 covid-19 woohoo) and we have made our very first bread, happy to report it was a success! Yipee 😊 and we have plenty to share. So knowing that it's always a good thing to give your first anything away or at least some, we have eaten a quarter already (woopsie 😁) but we have wrapped up the rest to give out to neighbours and whānau. 😊
My daughter and I wanted to share this little korero with you and to thank you for helping us on our journey. 😊 Would have shared a photo but not sure how to on here.
He mihi nui tēnei kia koe e hoa. 😊
Thank you so much for your korero, please join our bread site on facebook called Our Daily Bread. its a wonderful site and we all share our stories and help each other out. I get a warm fuzzy feeling in my tummy when I hear such amazing stories. facebook.com/groups/2141127799499322/
I knew there was a reason I was going to give half of it to our neighbours too...but forgot!! This old aged stuff can be annoying...bless you Lynda for getting me started, again, and Tarnz for reminding me
I hope self rasing is algoodz lol
I guess we'll find out 😅
Thank you for your comment, I personally wouldn’t use it because SR four already has a raising agent.
Thanks for replying, Happy new year to u an fams
To much talking 🤦🏻♀️
Oh hurry up get on with it too much talk