After finally making Rewena in the Le Cruset in the oven, I made up some more bug by adding 2 cups of flour, some warm water and a tablespoon of sugar to the existing half cup of bug I had retained. For two days I fed the bug more warm water and a tablespoon of sugar to maintain fermentation.
To the breadmaker pan add:
3 cups of flour
2 cups of rewena bug (remember to reserve a cup or so of your bug to make the next one)
1 tablespoon sugar
1 teaspoon salt (or half teaspoon salt)
Put the breadmaker onto the longest setting you have, for my Sunbeam that is the French setting, four hours.
At the first beep check that it has enough moisture, if not, add some warm water.
Once it comes out wrap it in a wet teatowel until cooled down.
Build up your reserved bug again as before, or refrigerate it until you need it next. You will need to warm it up a couple of days in advance and feed it up again.
ALL OF MY REWENA POSTS: