A potato-based starter is activated a few days in advance, then mixed with flour to make a traditional Maori bread from New Zealand. The large loaf is ideal for sharing and can also be sliced for lunchboxes.
Mix the mashed potato with lukewarm water and granulated sugar. Leave it in a jar with the lid loosely closed at room temperature for 3 days, stirring once a day. Bubbles indicate that the starter is ready.
Knead the ready starter with the flour and salt for 15 minutes, until a soft dough forms.
Cover the dough and let it rise in a warm place for 60 minutes, until doubled in size.
Bake in an oven preheated to 200°C / 390°F for 40 minutes, until the bottom sounds hollow when tapped.
While activating the starter, remember to stir it once a day, or it may develop mold. To check whether the bread is done, tap the bottom; it should sound hollow. Allergen: contains gluten (flour).
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