Rewena paraoa is made from fermented potatoes and wheat flour and not too much else. Once I had seen the recipe in that old cookbook I started seeing recipes for it everywhere, including a very detailed one here (to save me writing out instructions myself). I don't know why wild yeasts interest me so much, but somehow it seems like a good thing to let the yeast do the work on the flour in its own good time, without flour treatment agents and all the other bits and bobs that go into commercial (bread maker) yeast.
Well, I stirred up my flour and mashed potatoes and let it all happen in a nice warm place (in a chillybin with some warm water in it, because everywhere else is too cold at the moment). The starter got nice and foamy and smelled all sour and delicious, but it took its own sweet time about it (5 days if you please! Sheesh!).
And then I took it all over with me on holiday to my favourite little seaside town, Collingwood, and made it into a nice big yummy loaf of bread, which we ate with bacon and butter while we sat in the winter sun, gazing out at the tide and the clouds.
This was a fun project, and yummy too. I thought it might sneak in as a microbiological science experiment for the wee ones, but they were totally uninterested so I will drop the pretense of it having any educational value. Lets call it what it is: Microbiology for gluttons.
*Sigh* I love the holidays. Have you been doing anything interesting in the last coupla weeks?