Add the water & the peeled & sliced potato to the jug. (Do not add salt)

Cook for 25minutes, 90°C, speed 1.

Reserve 500g of the potato water to feed the "bug" over the next few days.

Cool the remainder of the potato & water for 20-30 minutes.

Mix speed 7 for 10 seconds.

Add 400g sifted flour & 1 tablespoon sugar. Mix speed 7 for 40 seconds.

Day 2 - Feeding your "bug".

Warm ½ cup of the saved potato water & add to the starter. Stir this in then cover & store in a warm place.

Day 3 - Feeding your "bug".

Mix in 1 teaspoon sugar. At this stage the bug has a very distinct smell & bubbles forming on the surface. Cover & place somewhere warm.

Day 4 - Feeding your "bug".

Warm ½ cup of reserved potato water & add to the mixture. Keep covered & warm.

Day 5 - Feeding your "bug".

Add a teaspoon of sugar & stir through the bug.

Reserve 2 cups of the Starter in a smaller jar for your next Rewena. I reserved the remainder of the bug in a new container.

Day 6 - The Starter (bug) is ready!

By day 6 my Starter has increased in volume, has loads of bubbles through it & it smells sweet & sour & ready to use.

Stop feeding it & prepare to make Rewena Paraoa.

Day 6 - Prepare your dough.

Add 800g plain flour & 1 teaspoon of salt to the TM5 jug. Mix for 10 seconds, speed 5.

Make a well in the flour & add 500g of your bubbling starter.

Mix speed 6 for 30 seconds. Knead"Dough mode" for 2 minutes.

Day 6 - Almost there!

Remove dough from the bowl, divide into 4 equal portions. Hand knead the dough a couple of times & roll into balls.

Day 6 - continues...

Grease & flour a camper oven & lid. Pre heat in the oven. Add the 4 portions of dough. Cover with the camper oven lid & prove in a warm place. I put mine in a sunny spot outside. Check at regular intervals. This dough proved over 2 & ½ hours.

Brush the top of the dough with melted butter.

Bake at 170°C fan force for 1 hour.

Remove from the camper oven & enjoy warm, fresh Rewena with home made butter & jam or my personal favourite - Kina!