Comments on: Rewena Paraoa

By: Spuddy

Spuddy — Fri, 13 Apr 2012 18:14:53 +0000

Hi Susan, a real rewana doesn’t require any yeast at all. We usually use sugar, and if you keep even the tiniest bit of the bug (which you have called rewana), you will never have to make it again. When not in use, refridgerate it and when you want it, you feed it up (with flour, sugar and tepid water which will bring it back to the bubble stage). Will last forever in your fridge…..great way to pass down the generations.

By: MC

MC — Fri, 25 Mar 2011 12:44:19 +0000

Another gorgeous bread. Love these little leaves. Isn’t that the perfect loaf for a spring celebration?

By: mamatkamal

mamatkamal — Thu, 24 Mar 2011 12:18:21 +0000

This is such a beautiful bread!
Cheers,

By: Astrid

Astrid — Tue, 22 Mar 2011 15:39:23 +0000

what a clever babe you are to go out into the wild and find a stencil for your bread. saves you all that darn cutting
your bread looks gorgeous. love the open crumb.

By: hobby baker

hobby baker — Mon, 21 Mar 2011 18:40:22 +0000

I LOVE your stencil and your gorgeous defining slash beneath. That would have been SO much easier. Beautiful loaf!