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Mi Goreng Graduate: Rēwena Paraoa

Posted 4:45am Monday 16th September 2024 by Ruby Hudson

Makes: 1 large loaf Time: 10 mins prep, 2 days ferment time; 2 hrs knead and prove, 45 mins bake Difficulty: 5/5 (until you have tried a few times! Then it is super easy) Rēwena paraoa aka rēwena bread is an indigenous potato-based sourdough. In the face of aggressive Read more...

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Founded in 1925, Critic Te Ārohi is the student magazine of the Otago University Students' Association.

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