I KNOW the BAKER 2025

I KNOW the BAKER 2025 Baking a variety of food.

Rice pudding with a twist, left over crumble …..
16/09/2025

Rice pudding with a twist, left over crumble …..

Apple crumble, waiting for them to cool before drizzling icing sugar on them 🥰
16/09/2025

Apple crumble, waiting for them to cool before drizzling icing sugar on them 🥰

31/08/2025

Taking some time off as I have my top teeth pulled out I didn’t think I needed to recuperate, man this is sore if I’m not taking Ibuprofen and voltarin because my mouth is so sore….
Look after your teeth Whanau ….

Having a play around with this dough while I’m baking an order I need to take back to Hamilton …..However you need to tu...
29/08/2025

Having a play around with this dough while I’m baking an order I need to take back to Hamilton …..

However you need to turn the dough upside down and put back into the Airfryer on the rack for 30mins at 160 degrees….

Not bad for my first Rewana made with the Potato bug 🥳😇
05/08/2025

Not bad for my first Rewana made with the Potato bug 🥳😇

Different dough to work with, its much heavier, might have been the way I started with it, so the next one should be a ...
04/08/2025

Different dough to work with, its much heavier, might have been the way I started with it, so the next one should be a bit better, just waiting for this to rise, however i have found its a bit slower to rise than the yeast, will just mean it will take a bit longer i suppose…..

Once this is in the oven I will start on the other “Rewana” 😇🥂

04/08/2025

Now you have made the bug:

Rēwana Parāoa Recipe (makes 2 loaves)

Ingredients
2 cups rēwana bug
2 cups warm water
4 cups flour + more flour for dusting
4 tbsp sugar

Method
1 Add flour and sugar to mixing bowl.
2 Add 2 cups of the bug.
3 Add 2 cups warm water.
4 Mix until you get a dough consistency, adding more flour if you need to.
5 Sprinkle flour on bench top and knead dough for at least ten minutes.
6 Take a small out of dough out and add it back to the bug. Cover your bug back up and put it somewhere warm.

This recipe makes two small loaves. So split the remaining dough into two and make two loaves of bread. Grease two small or one large oven tray and set the loaves in the tray. Cover and place somewhere warm to rise until they are doubled in size. This process takes about two hours, but may take longer on a cooler day.

Preheat oven 180 degrees fan bake.
When the oven is hot the loaves have risen bake for 30 minutes.
Remove rēwana parāoa from the oven, wrap in a wet tea towel and let them rest.


Rēwana parāoa tastes amazing straight out of the oven, but it is also nice the next day toasted. Serve as a side dish with your dinner or have it for breakfast with jam and butter.

Enjoy xox

03/08/2025

Method
Roughly wash 4 potatoes, it’s all good if it still has some dirt and skin on. Cut up the potato and boil in water until it’s soft. Do not add salt!
Strain the potato water and set aside (I put mine in a mason jar).
Mash potato and let it cool down.
When the potato is warm add two heaped tablespoons of the mashed potato to a mixing bowl.
Add flour and sugar.
Add ¾ cup of potato water (save the rest for later).
Mix and cover with a light cloth or paper towel and keep in a warm place.

YOU NEED QUITE A BIG CONTAINER WITH A LID.

DayOne: 1/2 cup flour
1 TBSP sugar
3/4 cup warm water

Day Two: 1 cup flour
1 TBSP sugar
3/4 cup potato water

Day Three 1/2 cup flour
1 TBSP sugar
3/4 cup warm water

Day Four 1 cup flour
1 TBSP sugar
3/4 cup potato water

Day Five. Bug should be bubbly if NOT repeat Day 1 & Bake
on day 6 instead.

After BAKE DAY, feed the bug 2 tbsp flour, 1 tsp sugar and 1 tbsp warm water every 2 days and continue to keep it warm. The hardest part is keeping the bug at the right temperature (not too cold not too hot). Placing it in a warm sunny spot is ideal but if it’s a cold day you could try on top of your oven or by the fire place.
Rēwana parāoa is similar to a sour dough and the bug should have a sour smell.

Morena Whanau -My very first Potato Bug I have EVER made, I followed the directions, although I had a few hiccups what s...
03/08/2025

Morena Whanau -

My very first Potato Bug I have EVER made, I followed the directions, although I had a few hiccups what should have taken 5 days took 8, trying it out to suit ME, so breaking the YOU MUST ….

I don’t have a boiler cupboard to keep it warm so they sat on top of the microwave as “Heat Rises” again making it work, like my life, the best way i know HOW……

As you can see it is in a sistema container NOT glass, missed a day but carried on THEN went to Auckland for my comp so I was away for TWO days with no feeding…,came home last night peeled and boiled some potatoes, through the potato water into the mixture and have woken up to this …..

Instruction says: By day 5 it should be bubbly, if it is not bubbly then start with DAY ONE …..

So happy now to make my first Potato (Rewana) Bread 🥳🥳🥳

Bug 2 is the same 💯🥂🥳🥳🥳

That’s better ….Into Large Pot or Bowl:9 cups warm water9 TBSP Yeast8 TBSP Sugar Leave until it froths, then add HIGH G...
30/07/2025

That’s better ….

Into Large Pot or Bowl:
9 cups warm water
9 TBSP Yeast
8 TBSP Sugar

Leave until it froths, then add HIGH GRADE flour to mixture….about 10 cups

Add another 8/10 spoons of sugar if you want it sour then leave the sugar out….

About 1 TBSP salt.

Mix then leave until it bubbles….

Pour onto floured bench and knead, roll out 4 pieces, each piece weighting 2.0

Place into buttered dish and bake for 1 Hour 15 mins on 160.

Put onto wire rack and butter the entire bread, once cooled down they are ready to break apart….

Enjoy 🥰

30/07/2025

I am going to be doing live video's, so what would you like me to do first??

1 hour 15 mins for these buggers lol then 20 minutes to cool down break them into 4, unless like one lady has asked for ...
29/07/2025

1 hour 15 mins for these buggers lol then 20 minutes to cool down break them into 4, unless like one lady has asked for her two to be left as ONE…

As you can see there is a break between the two loaves, that's telling me that there is too much dough for the size of the tin, so I'm about to take the weight down on the scales.
I'll post my next bread...

With this size tin, which I will show you soon, then give you the ingredients.

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