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 7 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.
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.
Tutor: Karin Egan
Date: Saturday, 11th June
Where: The Artery
Time: 1.30 pm to 3.30pm
What: Rēwana Māori bread
Cost: $10
Date: Saturday, 11th June
Where: The Artery
Time: 1.30 pm to 3.30pm
What: Rēwana Māori bread
Cost: $10
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.
– Glass mason jar 2 – 3 litres
– Mixing bowl
– An apron if you wish
All other ingredients and materials will be provided.
BOOKING LINK IS NOW LIVE! This is a subsidised workshop in The Incubator’s Matariki series. You can only book into one subsidised workshop, so choose carefully! Bookings for all full price workshops are also open, and you may book into as many of those as you wish.
