The Babes went all the way to New Zealand for this month's bread.
It's made using a starter of fermented potato and honey.
Here's some info about the bread:
“Rewena is the Maori term for the fermented potato mixture used as a raising agent to make this effect it's a type of sourdough. It's difficult to find the exact history of this bread, but it has been suggested that a flat unleavened bread was made with ground-up bullrush plant and water, baked over hot rocks. Traditionally, rewena is baked for large gatherings and the loaf is simply torn apart for sharing amongst friends and family. I have added a little fresh rosemary for flavour because this bread has little salt and can be bland. Stencilling the iconic New Zealand silver fern onto the loaf by dusting with flour and baking gives this loaf a truly New Zealand identity. This rewena needs to be made two to three days ahead.”
And just in – a late addition…..
As usual, we have some very busy Babes at the moment…..
But just so you know: We're all still BABES!
(You can tell by the panties….)
And the Babes are:
The Bread Baking Babes
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Canela and Comino – Gretchen
Cookie Baker Lynn – Lynn
Feeding My Enthusiasms – Elle
Grain Doe – Gorel
I Like To Cook – Sara
Living in the Kitchen with Puppies – Natashya
Living on bread and water – Monique
Lucullian Delights – Ilva
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens FoodBlog – Astrid
The Sour Dough – Breadchick Mary
Wild Yeast – Susan
From the BBBBB (Bitchin' Bread Baking Babe Bibliothécaire).