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Click through this series of photographs to see how Whiti Hereaka (Ngāti Tūwharetoa, Te Arawa) makes rewena bread. Instead of using European-style baker's yeast, the bread is leavened using a starter culture, or 'bug'. The bug is made from boiled potato, flour, sugar and water, and works in a similar way to a sourdough starter.

Making rewena bread – Māori foods – kai Māori

Maori Bread: Rewena: 100 g potato, peeled, sliced thin 165 ml water extra water 165 g strong bread flour 1 tsp liquid honey Dough: 400 g strong bread flour 1 tsp salt 20 g liquid honey 1/4 tsp instant active dried yeast 1 1/2 tbls rosemary, chopped 150 ml water 330 g rewena (above) additional flour for dusting 4—5 ice cubes  to create steam in the oven

Maori Bread: Rewena: 100 g potato, peeled, sliced thin 165 ml water extra water 165 g strong bread flour 1 tsp liquid honey Dough: 400 g strong bread flour 1 tsp salt 20 g liquid honey 1/4 tsp instant active dried yeast 1 1/2 tbls rosemary, chopped 150 ml water 330 g rewena (above) additional flour for dusting 4—5 ice cubes to create steam in the oven

Baking Artisan Bread : Ken Forkish's Overnight Country Brown (1)

Ken Forkish's Overnight Country Brown Whole Wheat). Recipe was from Flour, Water, Salt, Yeast.

Pain de Beaucaire: another must-bake from the Wild Yeast blog!

Pain de Beaucaire: another must-bake from the Wild Yeast blog!

Naturally leavened no knead bread | The Fresh Loaf

Naturally leavened no knead bread

Spinach Feta Bread: 1 box (10 oz) chopped frozen spinach, thawed and drained, 1/2 cups lukewarm water, 2 1/4 tsp active dry yeast, 1 1/2 tsp salt, 1/3 cup crumbled feta cheese, 2 1/4 tsp sugar, 3 1/4 cups all purpose flour

Spinach Feta Bread: 1 box oz) chopped frozen spinach, thawed and drained…

Since I retired in 2010, I have been in search of the perfect Crusty Bread recipe. You know, the kind you find in great Italian restaurants that have a gorgeous crackly crust and a chewy inside, perfect for dipping in olive oil? I cannot take credit for this recipe. I actually don't remember where I found it, except it was an adaptation from a site called Simply So Good. The only thing I did differently was use bread flour instead of AP flour. If someone here posted this recipe, please…

THE Best Crusty Bread (Dutch Oven)

the perfect Crusty Bread recipe. You know, the kind you find in great Italian restaurants that have a gorgeous crackly crust and a chewy inside, perfect for dipping in olive oil. 10 min prep, rest overnight, then bake in cast iron pot

pita breads (makes 6)  INGREDIENTS:  1 tablespoon instant yeast  1 1/4 cups warm water  1 teaspoon salt  3 to 3 1/2 cups all-purpose flour

Homemade Pita Bread - pinner says These are damn good. Just made them, and they puffed in the oven perfectly. This is a keeper recipe.

Cuban bread - This bread calls for lard in it and you need to use it to get the authentic flavor of this ethnic bread.

Cuban Bread

Pure levain country bread

Pure Levain Country Bread

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