I love watching your channel. You're so real and refreshing and an excellent teacher. Thanks heaps for sharing your love for Rewena. I'm making my first ever loaf for my kura and then if it's a hit, I'm going to continue for my whanau every day :).
I've done it , success at last. Your video was a great help and your recipe was easy to follow. If you only knew how many times I have tried , only to be disappointed. Thank you.
daaaaayyynnng Sissssyyy, havent tasted this for at least 30yrs cryyycryyy. Have just started my bugs and so bring on this SUNDAY x x LOVELOVELOVE .. x x
Thank you for your Awesome videos Lynda, it's time for me to have a crack at making rewana. My Dad used to make it for us when we were kids in his cast iron camp oven, We'd get up in the morning and we could smell it😀
Hi I am just asking are you able to make bug with plain pumpkin or would you be able to with pumpkin and potato water and feeding it each day until day 7. Then continue keeping bug alive.
You have a beautiful ahua and I loved the way you explained the different steps. I can see I’m definitely going to make rewena bread. In fact I am going to get on to my starter shortly.
My apologies for not getting back to you sooner, I’m not very good with UA-cam. I love producing the videos, I’m just not very good at everything else. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Mōrena Lynda- im loving getting back to baking rēwana and sharing it with whānau and d friends. One question though, my bread is inconsistent in how high it rises while leavening and in turn affects how high it rises once baked. It still tastes delicious but wondered if you had any advice?
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share.
It takes years and patience to master your bug. Just be patient and keep baking. To get the best rise use your bug as it’s peaking. Join our fb group it will help
Thanks for your sharing. My starter is on day 2. it separated into two layers. The top layer is the potato water and the bottom layer is the flour. However, there are some tinny bubbles within the flour, so I assumed it just is growing slower than yours in the video. Am I right?
,Thank you so much it's the first time I have made rewana bread and it came out perfect. I have never been good at baking. My family said it was the best rewana they have ever tasted it made me so happy that they love it. So thank you thank you ngawai.
Beautiful words. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Hi Lynda how long they can stay on the fridge,after that can I take it out to feed the bugs(yeast) again?or I have to use them all,or I have to start to do new bugs again thank you
Hi, I dont know why mine hasnt risen all that much but i will wait a few more hours. I made my rewena dough early this morning at 7.30am and its now 2.30pm. Crossing fingers that it will rise more this evening. Thanks for sharing this taonga with us. I grew up eating rewena bread every weekend and miss that tradition. I hope to start it with my own child.
Chances are your bug had already peaked before buoy made your loaf. It just takes a whole lot longer to rise. Join our rewena baking group on Facebook. Lots of people and resources than can help you Group is called Our Daily Bread
@@lyndaskailoveyou18 Much appreciated. I don't normally use Facebook but I will definitely start using it often to join your group and check out the resources :-)
I know I am many years too late watching your video x Hoping you will still receive messages. I have a question please. How long would you leave rewana dough to rise please?
Hi Lynda, You have a couple of videos showing after the 7th day you make the bread. On this video you bake it on the 7th? I'm getting confused which day is the baking please? 7 or 8th day? Thanks appreciate your videos
Thank you very much I was able to make this bread on the traditional way and I love it I made 4 bread and gave two and a half to my friends n family they love it. Thanks for your recipe now I kept feeding my bugs to make more breads.
Thank you, Lynda, for posting this! I'm an author and wrote a NZ historical fiction called A Sea of Green Unfolding. At the time, I researched Rewena and made it a few different ways, and finally came up with my own adaptation. I've put that recipe into the book. From time to time I re-research it and that's how I found you. Thank you so much for all your wonderful videos and sharing. :) Lots of love from Waihi. Thanks for the slow-down reminders. xxx Lizzi
Oh thank you so much, I love the process and intent of bread making. I truly believe, when you teach people how to make a sourdough starter, then you teach them how to make bread, they will feed the family for ever. I am passionate about the sustenance of my people and humanity.
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
He wahine mīharo koe e Lynda. I love watching your videos! Looking forward to day 7- baking day and then trying steam pudding! First time for everything- these 2 for me! Arohanui x
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Kia Ora... thank you for doing this for us all...What do I do with the bug now.... if I go away on holiday. Put in fridge? Then do I just put it on bench to grow again when I’m ready to make next loaf? Is there a set time to have out of fridge before make our bread
Mesh Edwardsheta good morning, if you’re going away putting your bug in the fridge will put to sleep. Then when you come back pull it out and bring it to room temperature. If you put a dessert spoon of sugar in there your bug and start eating it and growing again.
Hello honey, I heat my oven to 200C. I have a gas oven and like me, my bread likes it hot. I would leave your dough to triple in size in the pot you will be baking it. Summer the rise is faster because of the warm weather. Cook for 45 minutes then check. Leave for another 15 minutes. Pull out of the oven and turn out onto a wire rack. Pop a damp tea towel over is as it cools.
@@lyndaskailoveyou18 thank you so much for teaching me. I want to show you how mine turned out :) I'm gifting half to my elderly neighbor she's going to love it.
Rewena brings such beautiful memories back to us. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Thank u.. 1st was to doughy.. Made a 2nd last night an was beautifully done 🤝🏾💯thank u fo showing us the way whea🤞🏾I keep the bug going💜💜Hava wonderful day 😄😄😊
I love watching your channel. You're so real and refreshing and an excellent teacher. Thanks heaps for sharing your love for Rewena. I'm making my first ever loaf for my kura and then if it's a hit, I'm going to continue for my whanau every day :).
I've done it , success at last. Your video was a great help and your recipe was easy to follow. If you only knew how many times I have tried , only to be disappointed. Thank you.
Such awesome feedback thank you so much.
daaaaayyynnng Sissssyyy, havent tasted this for at least 30yrs cryyycryyy. Have just started my bugs and so bring on this SUNDAY x x LOVELOVELOVE .. x x
Thank you for your Awesome videos Lynda, it's time for me to have a crack at making rewana. My Dad used to make it for us when we were kids in his cast iron camp oven, We'd get up in the morning and we could smell it😀
Thank you for sharing your knowledge I have enjoyed my journey of creating my bug and the beautiful loaves of bread I have created they are so yummy.
When you have grown your starter bug and made Rewena, your whanau will never go hungry
Hi I am just asking are you able to make bug with plain pumpkin or would you be able to with pumpkin and potato water and feeding it each day until day 7. Then continue keeping bug alive.
Try it and see if it works
You have a beautiful ahua and I loved the way you explained the different steps. I can see I’m definitely going to make rewena bread. In fact I am going to get on to my starter shortly.
My apologies for not getting back to you sooner, I’m not very good with UA-cam. I love producing the videos, I’m just not very good at everything else. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Can someone please tell me how I continue to feed bug after 1st bake on day 8 please 🙏 😊
Mōrena Lynda- im loving getting back to baking rēwana and sharing it with whānau and d friends. One question though, my bread is inconsistent in how high it rises while leavening and in turn affects how high it rises once baked. It still tastes delicious but wondered if you had any advice?
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share.
It takes years and patience to master your bug. Just be patient and keep baking. To get the best rise use your bug as it’s peaking. Join our fb group it will help
Thanks for your sharing. My starter is on day 2. it separated into two layers. The top layer is the potato water and the bottom layer is the flour. However, there are some tinny bubbles within the flour, so I assumed it just is growing slower than yours in the video. Am I right?
Empty out the potato water and give it a good stir.
,Thank you so much it's the first time I have made rewana bread and it came out perfect. I have never been good at baking. My family said it was the best rewana they have ever tasted it made me so happy that they love it. So thank you thank you ngawai.
Beautiful words. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Hi Lynda how long they can stay on the fridge,after that can I take it out to feed the bugs(yeast) again?or I have to use them all,or I have to start to do new bugs again thank you
Hi, I dont know why mine hasnt risen all that much but i will wait a few more hours. I made my rewena dough early this morning at 7.30am and its now 2.30pm. Crossing fingers that it will rise more this evening. Thanks for sharing this taonga with us. I grew up eating rewena bread every weekend and miss that tradition. I hope to start it with my own child.
Chances are your bug had already peaked before buoy made your loaf. It just takes a whole lot longer to rise. Join our rewena baking group on Facebook. Lots of people and resources than can help you Group is called Our Daily Bread
@@lyndaskailoveyou18 Much appreciated. I don't normally use Facebook but I will definitely start using it often to join your group and check out the resources :-)
@@SaMoaSix8Five I think you will get real value from the group.
I know I am many years too late watching your video x Hoping you will still receive messages. I have a question please.
How long would you leave rewana dough to rise please?
Hi Lynda,
You have a couple of videos showing after the 7th day you make the bread. On this video you bake it on the 7th? I'm getting confused which day is the baking please? 7 or 8th day? Thanks appreciate your videos
Thank you very much I was able to make this bread on the traditional way and I love it I made 4 bread and gave two and a half to my friends n family they love it. Thanks for your recipe now I kept feeding my bugs to make more breads.
Thank you for your kind words
Thank-you for excellent recipe i havel already made 4 loaves. .
Thank you, Lynda, for posting this! I'm an author and wrote a NZ historical fiction called A Sea of Green Unfolding. At the time, I researched Rewena and made it a few different ways, and finally came up with my own adaptation. I've put that recipe into the book. From time to time I re-research it and that's how I found you. Thank you so much for all your wonderful videos and sharing. :) Lots of love from Waihi. Thanks for the slow-down reminders. xxx Lizzi
Oh thank you so much, I love the process and intent of bread making. I truly believe, when you teach people how to make a sourdough starter, then you teach them how to make bread, they will feed the family for ever. I am passionate about the sustenance of my people and humanity.
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Woohoo I waihian! I live not far from there, I'll have to keep an eye out for the book!
Hi Lynda, quick question I'm on day 3 of my bug. Am I suppose to add potatoes water in everyday?
Yes you do. But it’s okay if you don’t if you don’t have any potato water left.
We have a Rewena Masterclass on Sunday afternoon, join us facebook.com/groups/2141127799499322/
He wahine mīharo koe e Lynda. I love watching your videos! Looking forward to day 7- baking day and then trying steam pudding! First time for everything- these 2 for me! Arohanui x
Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
I have loved this so much and I'm so excited to make my bread thank you so much for sharing ❤️❤️
Thank you
So you only use 2 cups of the bug into the flour?
Kia ora, thank you for your email. For a large loaf of rewena I use 2 cups bug, 2 cups water and 4 cups of flour. Its a very wet high hydration loaf.
I love the way you teach ☺️
Kia Ora... thank you for doing this for us all...What do I do with the bug now.... if I go away on holiday. Put in fridge? Then do I just put it on bench to grow again when I’m ready to make next loaf? Is there a set time to have out of fridge before make our bread
Mesh Edwardsheta good morning, if you’re going away putting your bug in the fridge will put to sleep. Then when you come back pull it out and bring it to room temperature. If you put a dessert spoon of sugar in there your bug and start eating it and growing again.
I'm ready to cook w'ea ✌🏾😎💯lesssshkoooooo 😄
Hi how long to cook for and at what temperature? Do I leave to rise in dish during day and cook in evening?
Hello honey, I heat my oven to 200C. I have a gas oven and like me, my bread likes it hot.
I would leave your dough to triple in size in the pot you will be baking it. Summer the rise is faster because of the warm weather.
Cook for 45 minutes then check. Leave for another 15 minutes.
Pull out of the oven and turn out onto a wire rack. Pop a damp tea towel over is as it cools.
You can leave it to rise during the day. I leave mine to rise over night and bake in the morning
@@lyndaskailoveyou18 thank you so much for teaching me. I want to show you how mine turned out :) I'm gifting half to my elderly neighbor she's going to love it.
melissa poneka that’s awesome
I can taste that Rewana from Queenstown !!! Its all about the flavors . Just like my Nana used to make
Rewena brings such beautiful memories back to us. Thank you for your feedback, join our fb bread group Our Daily Bread for inspiration, support and collaboration. facebook.com/groups/2141127799499322/?ref=share
Loveeee.. awesome recipe.. thank you 😊
Thank you so much for taking the time to give such positive feedback. Thank you thank you
You're such a sweetheart aren't you! Sending you big hugs from NYC 💝
Love your style....I'm following you sista!
Thank you honey
Wats the temp?
I bake at 200
Thank u.. 1st was to doughy.. Made a 2nd last night an was beautifully done 🤝🏾💯thank u fo showing us the way whea🤞🏾I keep the bug going💜💜Hava wonderful day 😄😄😊
I left mine for a day and it didn't rise :( must have over kneaded or hurt my bug.
I think Ive done the same with my bug or possibly kneaded the dough a little too much
Can I make this in a bread maker?
Mesh Edwardsheta I’ve never done that. So my recommendation is no
I have not got cast iron dish or Dutch oven so used this dish.
A round solid cooking dish.
You do bread with those long nails!?
No salt whatsoever?
superodfx doesn’t need salt honey don’t use it