A natural starter made from boiled potato is activated a few days ahead and worked into flour to make the traditional bread of New Zealand's Māori kitchens. Baked large enough for a big table, it slices easily to pack in a lunchbox too.
Mix the mashed potato with the lukewarm water and sugar, then let it sit in a loosely covered jar at room temperature for 3 days, stirring once a day; it is ready once it starts to foam.
Knead the ready starter with the flour and salt for 15 minutes until soft.
Cover the dough and let it rise in a warm spot for 60 minutes, until doubled in size.
Bake in an oven preheated to 200°C until the base sounds hollow when tapped, about 40 minutes.
Do not skip stirring the starter daily while it activates, or it can grow mould. To check the bread is done, tap the base lightly; it should sound hollow. Allergens: contains gluten (flour).
If the starter does not foam, the room may be too cold; moving the jar to a warmer spot for a few more days is usually enough.
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