The Year 9 and 10 Foods Group have been busy exploring the production of 'Dough' based products in our 'Show Me the Dough' Topic. So far they have created some very impressive loaves of bread, cookies and pastries. Dough is so versatile.
To celebrate Matariki they will be making Rewena Bread in the traditional Maori way using a 'Starter Bug'. Don't worry, no insects will be harmed in the production of our loaves.
A bug or starter is created a few days before the actual baking of the bread, using flour, water, sugar and potato (the potato serving as the leavening agent). This is left to ferment which, when finally added to the rest of the bread ingredients to make dough, produces a wonderfully textured, flavoursome, sour dough loaf. Fruit can be added but we will be creating a plain loaf for Matariki.
'The bug' needs to be fed daily to encourage naturally occurring yeast to begin a fermentation process. A well cared for bug can last for many years, and many bread bakes.
Mrs Lowe says'You know you are a teacher when you find yourself opening a Rewena Bug Kindergarten over the weekend. Taking the 'Bugs' home to keep warm and feed to ensure they don't die.'
The traditional bread will be prepared over two days of lessons this week and we will update you on how they turn out in the next newsletter.