Rewena Paraoa

Rewena bread is a traditional Maori potato sourdough bread, known as Rewena Paraoa. The Maori are indigenous Polynesian people of New Zealand. Paraoa is the Maori word for bread. The word rewena comes from the root word ‘rewa’, which is a potato. Rewena bread is made with fermented potato instead of yeast, which gives the bread a firmer texture. Rewena is usually eaten hot with … Continue reading Rewena Paraoa

Sourdough Sandwich Loaf

Once we have our sourdough starter ready, the next exciting job is to be bake a lovely loaf of bread. I have baked this loaf multiple times with all purpose flour, with part wheat flour and seeded loaf too. All of the loaves turned out amazing and I have loved every version of it. I have been making this sandwich loaf nearly every week and … Continue reading Sourdough Sandwich Loaf

Seeded Sourdough Boule for Bread Bakers

Now that I have figured out the basics of baking a sourdough bread, I decided to take the next step with some delicious additions to the loaf. I thought of giving it some crunch with pumpkin seeds and a good bite with replacing some of the all purpose flour with whole wheat flour. As of now, I know how long will my starter take to … Continue reading Seeded Sourdough Boule for Bread Bakers

Sourdough bread – Coil Fold

Today we have the second in the series of ‘Bread of a kind’. I have made another sourdough bread, a boule but this time I have used the coil folding method instead of the usual stretch and fold method for strengthening and developing the gluten in the dough. Coil fold seemed easier to me and I like it the few times I have done it … Continue reading Sourdough bread – Coil Fold

Stiff Dough Sourdough Bread

This week’s theme is ‘Breads of a kind’ and it is as if this theme was picked just for me. I was so ecstatic to see this and the buns theme in the same month. That just means more baking and it got a spring to my step. As I continue discovering innumerable things about sourdough baking, I figured I would post three sourdough breads … Continue reading Stiff Dough Sourdough Bread

Flavoured Grissini

So I am on a mini oats bake-a-thon now. I like using oats for its texture and not so much for its so called ‘health reasons’. I have got so tired of ‘health food’ that I now consciously avoid anything that claims to be healthy. Its ridiculous really how we have stopped enjoying food for its taste and nutrition and look at it like a … Continue reading Flavoured Grissini