Learn to make and bake rēwena bread with Karin Egan, step-by-step, beginning with the mixture (bug). Take your bug home to ferment and let it rise over seven days. You will be able to keep in touch with Karin over Facebook in a private group for support and progress, pics, tips on finishing and cooking the perfect rēwena in your oven at home.
Things you will need to bring:
- Glass mason jar 2 - 3 litres
- Mixing bowl
- An apron if you wish
All other ingredients and materials will be provided.
Please note: You are only allowed to be booked into one subsidised workshop. Booking system will go live 10 days prior to the workshop starting. If you are unable to make the workshop, please let us know immediately so we can let someone else go instead.