Choice brother, I have my Aunty 80 yeah old bug…it was given to her by her Aunty from Manutuke Rongowhakaata in Gisborne. I have used it since I got it from my mum 14 years ago. I’ve made rewana bread and fried bread with it for years now.
Hi i stated in there that i used 8 cups of flour but depends on the size of the pot your using and i said in the vid also that the oven temp was 180 on bake and 1 1/2 hrs in the oven and making sure its up to temp before putting the rewana bread in... The only thing i didnt show was me eating it because it was after midnight when i'd finished it lol!!
Thank you for this awesome I’ve made my big now will wait yo follow your recipe once cooked can you please tell me how long you keep inside the plastic bag thank you and thou mentioned that’s to soften it right?
@@saraclark8024 HI Sara I just leave it in the bag till its cooled right down but it's up to you how long you want to leave it I just like it so that the crust is soft.
When I made this vid the bread was finished at 11pm and yes it would've been awesome to be opening it up and eating it but will be making another vid and cutting it right down to about 8 min and also showing the butter melting on it in my new cooking channel so keep an eye out😁
Thankyou so much for sharing now I know why mine never really worked because when my mix rose I kneaded it a second time and then let it rise again kneaded again and the baked. No wonder it was heavy and never cooked properly and had to leave in the oven for ages. Then I got hoha to try after that. Thanks again very much
Fantastic , I’m Australian, I lived in N Z for twelve years , love bread love Māori bread , I have sent your recipe to my son , he will make it for sure Thanks for your bread making video , this is my next project as well
Cheers for this. I have been meaning to make this for years, but I honestly thought the bug would be to hard to make. We moved to Aussie nearly 6 years ago and I have been missing the Rewana bread, as well as other things so decided to get off my arse and try and learn how to make the bug and bread. I made the bug around 2 days ago and this morning I woke up and it was happily bubbling away so I made the bread today. It came out perfectly. Thank you very much for showing us how to make them and making them in easy to follow steps. The next time I do a steam hangi, this recipe will be part of it as well as my steam pudding. People are going to love me..lol. Have subscribed and shared
Great Video Tommy ... I make bread for my hubby all the time but he always talks about Rewana so I thought I had better learn. Watched other video's but you have a natural gift for teaching. Thank you so much. Awesome
Awesome Tommy I;'ve been making Rewena for years in Aussie, but got a lot of good tips off you. Thank you, can't wait to get into it again. Cheers Bro.
@whiitiki meanage 😁 I'm gong to do a really short version of fbso keep an eye out for that and also follow me for some side splitting laughter .. Tommy Ross
I fond it easier to just leave a little behind in the jar. You can always add more flour and water to it later, for your next bread. Also, if you don't have a umu use an old enamel pot with lid or casserole dish. Spray with canola oil spray. Dampen towels, cover bread as shown, put umu over, turn up and cover with second towel, replace lid. Keep covered after every use.
Tumeke with that riwai bug Tommy and easy cook step by step instructions with baking that rewana. I'd made my first one the same way in Aussie 2009, used the same potatoe recipe as well but forgotten how to do it again. Thanks again for the reminder. Oh yeah my wife's Aunty had one off those potato peelers, there a great asset for the marae, unless they get stolen! 😀 maybe not! But a great tool. Thanks for the reminder.
Hi Tommy, Love your lesson on how to make Rewana bug from beginning to when you bake the bread. I am going to follow how you make yours. Thankyou. Also wondering if you are still giving away the potato peelers you use? I would love one please ☺️
i am in the process of starting a cook channel and will be doing another vid like this 1 but bringing the time down to around 8 min so will keep everyone posted as there will be some really great recipees!
Thankyou im going to make a shorter version as I will be doing alot of cook vids for my new channel somewhere down the track but if you or anyone else wants to see what other things I get up to( not cooking) you can follow me on tiktok tommyross179 or tommy ross in fb
Awesome thank you. I made my 1st rewana bread.. it was nice but a bit doughy. I watched a video & went by what the lady was advising but I got confused bc her other videos say different so I'm on your video bc it's what I thought I should have done in the first place. What else do you cook? I could learn from you about different foods with lots of flavour 🙂
Thanks for that well I do cook alot of other things and my focus which is probably alot different to others is I like to get the best flavor out of the one thing I am cooking. So for eg let's say a steak and instead of layering it in spices or marinating it till you can't taste or recognize it. I will cook it to what I think its best with for starters and that's salt pepper and in butter or oil or both depending on how I feel, then making maybe 3 different sauces to compliment it and thus having different flavors to celebrate the awesome steak that I have just cooked and also taking bites without using the sauces so I have variety.Hope you get what I mean😁 I try to integrate that into alot.of cooking that I do and even something as simple as not putting gravy all over my plate! Have it on the side so I can celebrate both plain and gravy type dishes. Sorry for the novel.
Hi Tommy could you please advise on how to make my rewana bread taste sour? Do l need to feed the bug with potato water? And is it a daily or weekly process. Much appreciated
@tommyross3893 l bought one from Bunnings very happy with my purchase. Washed in warm soapy water Dried it and rubbed oil inside and out Just to say loved your presentation it was clear and very informative cheers
OMG....tttthank you sooo much for your video clip on this bread. Your the only one thats explained it in a way i can understand and im definitely going to try yourrrr method with confidence. What size is that cooking pot you use please?
Hi Murray sorry I think it might be around 5 ltr. Also 1 thing I forgot to mention in my vid is when starting your bug from scratch keep it out of the sunlight and in a not too warmer place. I leave mine on the bench where I made my bead until it comes to life.
Ttthank you very much for your reply. Your information is a huge help and much appreciated. Cant wait to get started on your recipe...exciting. Thank you again 👍😆
Brilliant. Will definitely give it a crack. It looks really good. Can l ask why you wrapped and bagged it hot? Is it not meant to be crusty but, to steam so it goes soft? Thanks.
Love your videos, real easy to follow, Thankyou ☺️ If you have any spare potato peelers left can I buy 2 off you please? Exactly like the 1 you using would be perfect. You can contact me for info via pm Cheers
@@tommyross3893 Hi tommy it didnt rise in jar i keep adding little flour but each time i put it some where warm is was getting little water on top.i made it any way. its cooking now but it didnt rise much at all
Wish i seen your before i made mine my nanny passed and my auntys being hold outs on the recipes so ive been trying to find one the one ive done hasnt rises at all saddddd lol wil try this one tommorow
Make sure the flour isn't old and don't leave it in direct sunlight like on the window sill. If you find after 2 or 3 days it hasn't started to bubble add a little more sugar.
Kia ora Tom , um I'm getting a bit mixed up. So your Starter ' is the potato water n add sugar n flour mix up , n then when you leave it to bubble - then start feeding it , sugar m then potato water, where do you get potatoe water from? Bcos you already used your potato water for your next bug aye? And then when you make your next bug do you feed too.
@taniatane5376 the starter is potato water sugar and flour just remembering I boiled the potato till it was mash and mixed it in the water. But once you've done that and covered it for a couple of days check it and if it hasn't started bubbling the add another Tbs of sugar and check it daily and then once it's bubbling then it's alive
Hi Tommy, thanks for the video. I used to eat Rewena bread from my school friend who was Maori and her nan made them. I always remember asking her to bring more bread to school, it was the best. I want to try make my first loaf so I have a few questions please....when you first drain the potato water and you said wait for the potatos to turn to mush, are the potatoes in the jar or is it strained? Also, have you ever made your bread in a loaf pan? I dont have a "pot" like yours just a few loaf pans. Is your flour plain or high grade? Last question, when you bring your bug out of the fridge does it need to come back to room temperature before using or can it be used straight from the fridge? Thankyou very much
Hi Ruby thanks for the questions 1. Boil a medium to small potato until it's cooked right down so you can mush it up in the water don't strain the water out unless you think you have too much , you want to have a kind of a slurry and when it's cooled down then add your sugar and flour. 2. High grade or normal flour up to you. 3. When I take my bug out of the fridge I add warm water to it and then gradually get warmer and so on till its warmer than body temp or you can leave it out till it gets to room temp, again up to you. If your first bug doesn't rise dont get discouraged keep trying it will work.
Hey sounds good so when I get a chance I'll do that but when you do make your bug don't leave it in the sunlight or a hot place it will go off to quickly. It needs time to mature.
Kia ora uncle Tommy , um I just wanted too add, correct me if am wrong! I was told many moons ago, the Rewana made with a bug or potato was actually called Rewai and the Rewana is with yeast. I don't know why but it just stuck my 50 yr old brain. Nga Mihi, and loved your demo, I had an that made yeast bread , used love the smell of her bread mhmm 😅
@taniatane5376 hi your probably right about that but I've just always called it rewana bread and the yeast bread has always just been called yeast bread and as you know pretty much everyone calls the potato bread rewana😁
hi everyone l started making my bug.the second day it good but when l add more photoe water and flour and sugar next day there's water sitting on top.do l keep adding every day or just onec
thank you l made the bug your way.l did one from a lady how she did it but na.so l do it the way you show.started bug yestday just look at it is got just little water on top.what do l add the third day more flour and warm water
@@denese4950 sorry for the late reply but just add a little more sugar and yep a little bit more flour but it should've started bubbling by now and when it does its pretty much ready to go
Massive I yuz t watch my mum make rewana and leave chunks of spud in her bug, always feeding it, interesting doe I always remember it being stored in the hot water cupboard, I'm going to try making my own today I'd like to find me umu 1st too doe
Everyone has there different methods of how they store there bugs but can sit mine in the fridge for ages and ages before I use it anther friend leaves there on the bench.
Hi when I'm starting I'll leave glad wrap draped over the top so it can breath and also not make a crust and as soon as its bubbling I'll make my 1st bread.
Kiaora make it as soon as it rises like that it would have been an awesome start to your Rewana journey and then keeping going like that it will improve as time goes on
Thanks for recipe I'm going to give it ago as instructions sound easy to follow unlike some other videos I've watched sounded difficult to understand ect lol
Talk too much Hana's bro , that's why your video took up to 24 minutes and 50 seconds. Just get to the point , nevermind this shooting dears and all that raru rarus ahhhgg
Choice brother, I have my Aunty 80 yeah old bug…it was given to her by her Aunty from Manutuke Rongowhakaata in Gisborne. I have used it since I got it from my mum 14 years ago. I’ve made rewana bread and fried bread with it for years now.
Wow that's awesome 😁
Hi i stated in there that i used 8 cups of flour but depends on the size of the pot your using and i said in the vid also that the oven temp was 180 on bake and 1 1/2 hrs in the oven and making sure its up to temp before putting the rewana bread in... The only thing i didnt show was me eating it because it was after midnight when i'd finished it lol!!
Thank you for this awesome I’ve made my big now will wait yo follow your recipe once cooked can you please tell me how long you keep inside the plastic bag thank you and thou mentioned that’s to soften it right?
@@saraclark8024 HI Sara I just leave it in the bag till its cooled right down but it's up to you how long you want to leave it I just like it so that the crust is soft.
When I made this vid the bread was finished at 11pm and yes it would've been awesome to be opening it up and eating it but will be making another vid and cutting it right down to about 8 min and also showing the butter melting on it in my new cooking channel so keep an eye out😁
I appreciate the reply mine is currently rising using your video and recipe can’t wait! Nga mihi :)
Thankyou so much for sharing now I know why mine never really worked because when my mix rose I kneaded it a second time and then let it rise again kneaded again and the baked. No wonder it was heavy and never cooked properly and had to leave in the oven for ages. Then I got hoha to try after that. Thanks again very much
Kia ora...awesome thankyou for sharing 🎉
Fantastic , I’m Australian, I lived in N Z for twelve years , love bread love Māori bread , I have sent your recipe to my son , he will make it for sure
Thanks for your bread making video , this is my next project as well
Wow one of the best videos on how to make Proper Rewana bread from beginning to end. Your a Master👍. Your Camera Lady is very skilled as well.🌺
Cheers for this. I have been meaning to make this for years, but I honestly thought the bug would be to hard to make. We moved to Aussie nearly 6 years ago and I have been missing the Rewana bread, as well as other things so decided to get off my arse and try and learn how to make the bug and bread. I made the bug around 2 days ago and this morning I woke up and it was happily bubbling away so I made the bread today. It came out perfectly. Thank you very much for showing us how to make them and making them in easy to follow steps. The next time I do a steam hangi, this recipe will be part of it as well as my steam pudding. People are going to love me..lol. Have subscribed and shared
I've watched other people do the rewana on here Tommy, and I think your way is so easy to follow.
Cheers Cuz
Thanks for that😁
ngă mihi Matua, thank you for sharing your recipe. I must try this 🙏
I baked my rewena & I gave it away, It was just as good as your paraoa. Since then, I have baked many more. 😊 🙏🏻 so kindly ❤️
You are very welcome 😁😁😁
Great Video Tommy ... I make bread for my hubby all the time but he always talks about Rewana so I thought I had better learn. Watched other video's but you have a natural gift for teaching. Thank you so much. Awesome
Would have been good to see you cut a slice so we could all see how delicious it looks
Enjoyed seeing how you made yours bro choice as 24:49
thanks Tommy were on that video was awesome kai ora whanau me wow
Your awesome quick and to the point
Bread looks yummy
Wow! Beautiful rewena bread! I've got my bug all ready and I'm off to have a go.
Best video thank you 😊
awesome followed your recipe and prep the rewena lasted an hour from oven to tummies
Thats awesome as!!
I've always want to learn how to make one of my favorite bread ever thank you so much i support this video and watch.
I've tried making this so many times with no luck. Here's hoping I can get it right using your recipe! I started the bug tonight. Kia Ora Tommy!!
Set it up and then in a couple of days you may need to add a little more flour if it gets to watery but add a little more sugar for more fermentation
Tumeke ra watu Tame..👌🏻
Awesome Tommy I;'ve been making Rewena for years in Aussie, but got a lot of good tips off you. Thank you, can't wait to get into it again. Cheers Bro.
Your welcome bro
Thanks very much for sharing matua excellent tutorial I will give it a crack
Sweet as bro, nice and straight forward...nga mihi
Awesome ❤
Nice one bro
Awesome bro I'm going to give it a go
Gosh, you made it easy. Thank you for sharing.
chur bro. im so going to make a bread now. awesum job bro.
@whiitiki meanage 😁 I'm gong to do a really short version of fbso keep an eye out for that and also follow me for some side splitting laughter .. Tommy Ross
Mean bro thank you ❤ I appreciate you sharing your way of doing your big and bread
Kia ora bro, that was awesome
Awesome thank u for sharing 😍
AWESUM, Tommy!! Can't wait for my bug...day 3. I will be baking my rewena following your instructions.❤ 🙏🏻
I fond it easier to just leave a little behind in the jar. You can always add more flour and water to it later, for your next bread. Also, if you don't have a umu use an old enamel pot with lid or casserole dish. Spray with canola oil spray. Dampen towels, cover bread as shown, put umu over, turn up and cover with second towel, replace lid. Keep covered after every use.
Good video thanking you ❤💖❤
Kapai matua baker teacher just as good or maybe better than whaea ,wahine, clear to understand
Thankyou very much😁 still learning but please subscribe and check out all my other vids in Will And Toms Excellent Adventure.
Tumeke with that riwai bug Tommy and easy cook step by step instructions with baking that rewana. I'd made my first one the same way in Aussie 2009, used the same potatoe
recipe as well but forgotten how to do it again. Thanks again for the reminder. Oh yeah my wife's Aunty had one off those potato peelers, there a great asset for the marae, unless they get stolen! 😀 maybe not! But a great tool. Thanks for the reminder.
Haha omg youre funny but im so glad i found your page
Thanks for sharing. Definitely will be trying this.
Thank you let me know if you have any questions and check out all our videos
Looks great..😋😋😋 .can't wait to try your recipe ..nga mihi..😁
Let me know if you have any questions 😁
Yes please I would love some of these
Sorry for the late reply were you talking about the peelers? If so.please message me..
Hi Tommy, Love your lesson on how to make Rewana bug from beginning to when you bake the bread. I am going to follow how you make yours.
Thankyou.
Also wondering if you are still giving away the potato peelers you use? I would love one please ☺️
I’m about to follow your way and this is my first time at it. Thank you for your post. 😊
Hi pm me if you have any questions thanks
Mean presentation, kapai tena..
Thankyou subscribe and follow ☺
Great vid ❤
Yummy.
Awesome vid bro, clear from start to finish, I'll be putting this to good use. Thank you 😃😉👍
Thankyou share and subscribe
Chur mean, gonna give it a try
Thankyou now im so keen to cook a rewana .
i am in the process of starting a cook channel and will be doing another vid like this 1 but bringing the time down to around 8 min so will keep everyone posted as there will be some really great recipees!
love it will have a crack at it thank you for the vid
Hi your welcome let me know if you get stuck and please check out my other vids thanks.
Kia Ora Tommy, what brand name are the peelers I want to purchase a couple please 😊 and ngā mihi for the video ka rawe vid
Yum bro
Choice vid matua👍
Lol the mokos sounds like my dads house 😂😂
This is really hard, respect.. I’ve only got one Aunty who does this the rest all make store brought Turkish wraps.
Thankyou im going to make a shorter version as I will be doing alot of cook vids for my new channel somewhere down the track but if you or anyone else wants to see what other things I get up to( not cooking) you can follow me on tiktok tommyross179 or tommy ross in fb
Awesome thank you. I made my 1st rewana bread.. it was nice but a bit doughy. I watched a video & went by what the lady was advising but I got confused bc her other videos say different so I'm on your video bc it's what I thought I should have done in the first place. What else do you cook? I could learn from you about different foods with lots of flavour 🙂
Thanks for that well I do cook alot of other things and my focus which is probably alot different to others is I like to get the best flavor out of the one thing I am cooking. So for eg let's say a steak and instead of layering it in spices or marinating it till you can't taste or recognize it. I will cook it to what I think its best with for starters and that's salt pepper and in butter or oil or both depending on how I feel, then making maybe 3 different sauces to compliment it and thus having different flavors to celebrate the awesome steak that I have just cooked and also taking bites without using the sauces so I have variety.Hope you get what I mean😁 I try to integrate that into alot.of cooking that I do and even something as simple as not putting gravy all over my plate! Have it on the side so I can celebrate both plain and gravy type dishes. Sorry for the novel.
Please check out my other vids in Will and Toms Excellent Adventure like and share and there is alot of funny stuff in there aswell 😄
Thank you.
Hi Tommy could you please advise on how to make my rewana bread taste sour?
Do l need to feed the bug with potato water? And is it a daily or weekly process.
Much appreciated
Lol @ the auto cc captions. 🤣
stennnnnkk Cuzzz i wanted you to slice it uppppp .. lolol meeeeean tho,
🤣🤣🤣 when it was finished it was actually 11pm at night and it was made for a friend so cutting it up was out the door lol
Awesome thank you
Kia Ora I would love to try out the peeler
Pm me if your interested in purchasing a peeler. Thanks
❤
Bahahahahhahaha awesome! From fiji and im definitely going to try this. Oh and that potato peeler id love to get one of those too
You can find me through Facebook will and toms excellent adventure leave a msg and ill get back to you with details on how to get a peeler
Hi Tom just to ask are you using a dutch oven pot and where would one purchase the cast iron pot please
Hi I brought mine from Briscoes if that's any help to you😁
@tommyross3893 l bought one from Bunnings very happy with my purchase.
Washed in warm soapy water
Dried it and rubbed oil inside and out
Just to say loved your presentation it was clear and very informative cheers
OMG....tttthank you sooo much for your video clip on this bread. Your the only one thats explained it in a way i can understand and im definitely going to try yourrrr method with confidence. What size is that cooking pot you use please?
Hi Murray sorry I think it might be around 5 ltr. Also 1 thing I forgot to mention in my vid is when starting your bug from scratch keep it out of the sunlight and in a not too warmer place. I leave mine on the bench where I made my bead until it comes to life.
Ttthank you very much for your reply. Your information is a huge help and much appreciated. Cant wait to get started on your recipe...exciting. Thank you again 👍😆
Brilliant. Will definitely give it a crack. It looks really good. Can l ask why you wrapped and bagged it hot? Is it not meant to be crusty but, to steam so it goes soft? Thanks.
Hi its all about personal preference but like my crust soft 😁
@@tommyross3893 Thanks Tommy. I wasn't sure if it was part of the "cooking" process - like maybe it had to cool down slowly to set or something. 🙂
thanks for the vid Tommy I'm gunna give it a crack
Hi let me know if you get stuck😁
Love your videos, real easy to follow,
Thankyou ☺️
If you have any spare potato peelers left can I buy 2 off you please? Exactly like the 1 you using would be perfect.
You can contact me for info via pm
Cheers
Looks like pancake batter consistency. Could you have also put on a lid and shook it to get the bottom bits out?
Hey Tommy, when I feed my bug, do I use just the water from the potato or do I mash it up like with the initial starter bug?
Hi you can do it either way but most of the time I just use the potato water
Kia ora Tommy, Could yould you please tell me if you use plain flour or self raising. Cheers Bro.
Hi Peter it's just use plain flour the fermentation is what makes it rise .
@@tommyross3893 Cheers Tommy.
hi when you boil the potoes can you just mash it altogether as long as it's runnie
Hi Denese yep that's how it's done😁 hope it works out for you.
@@tommyross3893 Hi tommy it didnt rise in jar i keep adding little flour but each time i put it some where warm is was getting little water on top.i made it any way. its cooking now but it didnt rise much at all
You need to add more sugar to it and a little flour it's the sugar that makes it rise but keep trying and you will crack it
Wish i seen your before i made mine my nanny passed and my auntys being hold outs on the recipes so ive been trying to find one the one ive done hasnt rises at all saddddd lol wil try this one tommorow
Make sure the flour isn't old and don't leave it in direct sunlight like on the window sill. If you find after 2 or 3 days it hasn't started to bubble add a little more sugar.
Kia ora Tom , um I'm getting a bit mixed up. So your Starter ' is the potato water n add sugar n flour mix up , n then when you leave it to bubble - then start feeding it , sugar m then potato water, where do you get potatoe water from? Bcos you already used your potato water for your next bug aye? And then when you make your next bug do you feed too.
@taniatane5376 the starter is potato water sugar and flour just remembering I boiled the potato till it was mash and mixed it in the water. But once you've done that and covered it for a couple of days check it and if it hasn't started bubbling the add another Tbs of sugar and check it daily and then once it's bubbling then it's alive
@@tommyross3893 thank you for your reply, nga mihi.
Hi Tommy, thanks for the video. I used to eat Rewena bread from my school friend who was Maori and her nan made them. I always remember asking her to bring more bread to school, it was the best. I want to try make my first loaf so I have a few questions please....when you first drain the potato water and you said wait for the potatos to turn to mush, are the potatoes in the jar or is it strained? Also, have you ever made your bread in a loaf pan? I dont have a "pot" like yours just a few loaf pans. Is your flour plain or high grade? Last question, when you bring your bug out of the fridge does it need to come back to room temperature before using or can it be used straight from the fridge? Thankyou very much
Hi Ruby thanks for the questions 1. Boil a medium to small potato until it's cooked right down so you can mush it up in the water don't strain the water out unless you think you have too much , you want to have a kind of a slurry and when it's cooled down then add your sugar and flour. 2. High grade or normal flour up to you. 3. When I take my bug out of the fridge I add warm water to it and then gradually get warmer and so on till its warmer than body temp or you can leave it out till it gets to room temp, again up to you. If your first bug doesn't rise dont get discouraged keep trying it will work.
@@tommyross3893 awesome thanks for replying. I will start my bug tomorrow morning. Appreciate it 😊
Finally making this today can you make a more detailed video on how to make the bug then a seperate one for the bread
Hey sounds good so when I get a chance I'll do that but when you do make your bug don't leave it in the sunlight or a hot place it will go off to quickly. It needs time to mature.
Kia ora uncle Tommy , um I just wanted too add, correct me if am wrong! I was told many moons ago, the Rewana made with a bug or potato was actually called Rewai and the Rewana is with yeast. I don't know why but it just stuck my 50 yr old brain.
Nga Mihi, and loved your demo, I had an that made yeast bread , used love the smell of her bread mhmm 😅
@taniatane5376 hi your probably right about that but I've just always called it rewana bread and the yeast bread has always just been called yeast bread and as you know pretty much everyone calls the potato bread rewana😁
@@tommyross3893 thanks for your reply again, really appreciated. Cheers;
hi everyone l started making my bug.the second day it good but when l add more photoe water and flour and sugar next day there's water sitting on top.do l keep adding every day or just onec
You don't need to add any more potato water just a little more flour and sugar or just sugar to help it ferment
hi if l want to made just for two people how much flour would l use.l made one but it was to much flor
Hi try maybe half the amount of flour and adjust from there
thank you l made the bug your way.l did one from a lady how she did it but na.so l do it the way you show.started bug yestday just look at it is got just little water on top.what do l add the third day more flour and warm water
@@denese4950 sorry for the late reply but just add a little more sugar and yep a little bit more flour but it should've started bubbling by now and when it does its pretty much ready to go
@@tommyross3893 denese here l had some little bit of water come to the top lv just been mixing it in then add flour
Massive I yuz t watch my mum make rewana and leave chunks of spud in her bug, always feeding it, interesting doe I always remember it being stored in the hot water cupboard, I'm going to try making my own today I'd like to find me umu 1st too doe
Everyone has there different methods of how they store there bugs but can sit mine in the fridge for ages and ages before I use it anther friend leaves there on the bench.
I started mine 😀 love how easy you made it.. but is it normal for day 4 to get a crusty top ? Or do I need to start again?
Hi when I'm starting I'll leave glad wrap draped over the top so it can breath and also not make a crust and as soon as its bubbling I'll make my 1st bread.
Why is my bread cracking.. any reasons, and what to do to prevent the cracking..
Kia Ora
Hi there if it's cracking at the top you can try cutting a cross in the top before putting it in the oven.
No details on time or quantity or what type of flour to use.
Mean bro mean
Kia ora my bug doubled in size on day 2 made a huge of a mess😄
What day do you recommend baking?
Kiaora make it as soon as it rises like that it would have been an awesome start to your Rewana journey and then keeping going like that it will improve as time goes on
@@tommyross3893 ah ka pai matua
I'm not gonna lie I was pretty impressed when the bug grew the way it did
Yarm
Hi tommy, do you add salt?
Hi Dave no salt it kills the bug
nice,thank you tommy,ill attempt to make a rewana for my mummy churchur brother
can it be any potato atm I've only got red ones lol
Thanks for recipe I'm going to give it ago as instructions sound easy to follow unlike some other videos I've watched sounded difficult to understand ect lol
Give it a go doesn't hurt to try
Hurry up
Now post a video of you scoring a hattrick in 90 seconds
Can i have a peeler brother
@stretchwakefield4832 yep just send me your details
@tommyross3893 3 tweed st tokoroa plz brother 🙏 j t metua th name
@@tommyross3893 3 tweed st tokoroa brother
@tommyross3893 thnks brother appreciate 🙏 🙌 ❤️
@@stretchwakefield4832 actually send me your details to westonskoro@gmail.com
Mean maori mean
Eish video too long!
Talk too much Hana's bro , that's why your video took up to 24 minutes and 50 seconds. Just get to the point , nevermind this shooting dears and all that raru rarus ahhhgg
the video was great
useless fella you don't even know what you're talking about?
Mean brother just subscribed watched ur mussel video now this one mean
Bro if you want to see what I've been up to follow me on tik tok tommyross179