How to Make a Rēwana Bug

Ingredients for the base

• 1 medium potato or kūmara, peeled and diced
• 1 cup plain flour
• 2 teaspoons white sugar
• ¾ cup unsalted potato cooking water

You’ll also need extra plain flour, white sugar and water for the feeds below.

Mix the base

1. Boil the potato in unsalted water until soft. Strain it, keeping the cooking water.
2. Mash two heaped tablespoons of cooked potato. Let the mash and cooking water cool until lukewarm.
3. In a clean bowl or jar with room for the bug to grow, stir the mash, flour, sugar and ¾ cup potato water into a smooth batter.
4. Cover with a clean cloth or paper towel secured around the rim. Leave in a comfortably warm spot out of direct sunlight.

Feed the bug

Start the feeds the day after you mix the base. Stir well and cover again after each feed. Use freshly prepared, cooled potato water for the potato-water feeds.

Day 1

½ cup plain flour, 2 teaspoons sugar and ¾ cup lukewarm water or potato water.

Day 2

1 cup plain flour, 2 teaspoons sugar and ¾ cup potato water.

Day 3

½ cup plain flour, 2 teaspoons sugar and ¾ cup lukewarm water.

Day 4

1 cup plain flour, 2 teaspoons sugar and ¾ cup potato water.

Day 5

Look for plenty of bubbles and a sweet-sour smell. If there’s little activity, repeat the Day 1 feed and check again the following day. Use the bug once it’s actively bubbling and rising after a feed.

If you see mould, discard the bug and clean the container before starting again.

Keep an active bug going

Set a little aside before baking. To feed an established bug at 1:1:1, use equal weights of bug, plain flour and water. For example, mix 20 g bug with 20 g flour and 20 g water.

Make the Traditional Rēwana Loaf →

Starter method adapted from Food Secure North Canterbury’s Rēwana starter recipe.