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1
Boil the potatoes until fully tender. Drain, mash thoroughly, and combine with the sugar and warm water to form a thick, smooth slurry. Transfer to a clean jar or bowl, cover loosely, and leave at room temperature for two to three days, stirring once daily. The bug is ready when it is visibly bubbly throughout and smells gently yeasty and sweet-sour.
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2
Combine the flour and salt in a large bowl. Add the active rēwena bug and mix to incorporate. Add warm water gradually, working the dough until it comes together into a cohesive, slightly sticky mass. The dough should feel dense but pliable — it will not be as extensible as a lean wheat dough.
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3
Cover the dough and leave it to rise slowly at room temperature until it has increased noticeably in volume and the surface shows signs of gentle doming. The rise will be slower and less dramatic than a commercial-yeast loaf; this slow fermentation is the source of the bread's complex sweet-sour character.
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4
Shape the dough into a round loaf and place it in a greased camp oven or a conventional baking vessel. Bake over coals or in a conventional oven until the crust is deep golden-brown and the loaf sounds hollow when the base is tapped.
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5
Remove the loaf and allow it to cool on a rack. The crumb should be dense but tender, slightly moist, and fine-textured, with small, even holes. The aroma is warm bread with sweet potato and a gentle yeasty tang distinct from wheat sourdough.