長洲哨牙刀工作坊：2025歐洲日文化節德國黑麥酸種麵包體驗
非常榮幸長洲哨牙刀（Cheung Chau Sourdough）獲德國領事館邀請，參與2025年歐洲日節，於PMQ Taste Library舉辦一場2小時的德國黑麥酸種麵包工作坊。本工作坊以黑麥酸種麵包為主題，深入介紹其傳統製作方法及健康益處。
第一部分：黑麥酸種麵包的介紹
導師將講解黑麥酸種麵包採用100%天然酵母製作的傳統方法，闡述其益生菌（益生菌）對人體健康的益處，包括促進腸道健康及增強免疫力。黑麥麵包是德國飲食文化的核心，根據統計，德國人均每年消耗約80公斤麵包，其中黑麥麵包佔據重要地位，約30-40%德國人每天食用黑麥或雜糧麵包（數據來源：德國麵包協會）。其獨特的酸味及營養價值深受喜愛。
第二部分：工作坊內容
實作體驗：導師將預先準備好隔夜發酵的黑麥酸種麵團，並於Taste Library現場烘焙，讓參加者品嚐新鮮出爐的麵包。請注意，由於工作坊時間有限，麵包未必達至完美狀態，但仍可體驗其風味及製作過程。
酵母帶回家：參加者可選擇帶回天然酵母，並獲提供QR碼，掃描後可查看詳細筆記，內容包括如何餵養酵母及製作黑麥酸種麵包的步驟。
品嚐環節：課堂將提供黑麥麵包試食，並附送一小包黑麥酸種麵包脆片作為紀念。
特色搭配：導師將準備香草浸泡橄欖油、開菲爾酸奶油供試食，並搭配普洱茶（中國南方常見的發酵茶飲），為參加者帶來多元的發酵食品體驗。
工作坊詳情
時間：2025年歐洲日文化節, 14:00-16:00
地點：PMQ Taste Library
費用：每人HK$280
名額：每班限16人
語言：主要以廣東話授課，歡迎以英語補充解說。工作坊結束後，參加者可於收拾時間稍作停留提問，但需配合場地交接予下一工作坊。
長洲哨牙刀衷心感謝德國領事館的邀請，參與此盛事是品牌的莫大榮幸，期待與參加者分享黑麥酸種麵包的魅力！
Cheung Chau Sourdough Workshop: German Rye Sourdough Bread at Europe Day Festival 2025
It is a great honor for Cheung Chau Sourdough to be invited by the German Consulate to participate in the Europe Day Festival 2025, hosting a 2-hour German rye sourdough bread workshop at PMQ Taste Library. This workshop focuses on the art and benefits of rye sourdough bread, made using traditional methods.
Part 1: Introduction to Rye Sourdough Bread
The tutor will explain the traditional process of making rye sourdough bread with 100% natural yeast, highlighting its probiotic content and health benefits, such as improved gut health and immunity. Rye bread is a staple in German cuisine, with statistics showing that Germans consume around 80 kg of bread per person annually, and rye or mixed-grain bread is eaten daily by 30-40% of the population (source: German Bread Institute). Its distinctive tangy flavor and nutritional value make it a beloved choice.
Part 2: Workshop Activities
Hands-On Experience: The tutor will prepare an overnight-fermented rye sourdough and bake it fresh at Taste Library for participants to taste. Please note that due to the limited workshop duration, the bread may not be perfect but will still offer a glimpse of its flavor and process.
Take-Home Yeast: Participants can opt to take home natural yeast and will receive a QR code linking to detailed notes on maintaining the yeast and making rye sourdough bread.
Tasting Session: The class includes rye bread tasting, with a small pack of rye sourdough chips to take home.
Unique Pairings: The tutor will provide infused olive oil, kefir sour cream, and Pu’er tea (a fermented tea commonly enjoyed in southern China) for tasting, offering a diverse fermented food experience.
Workshop Details
Time: Europe Day Festival 2025, 14:00-16:00
Location: PMQ Taste Library
Cost: HK$280 per person
Capacity: Limited to 16 participants per class
Language: Primarily in Cantonese, with English explanations available. Participants are welcome to stay briefly after the workshop during packing time to ask questions, though the venue must be handed over for the next session.
Cheung Chau Sourdough is deeply honored by the German Consulate’s invitation to this prestigious event and looks forward to sharing the wonders of rye sourdough bread with all participants!
長洲麵包生活與社區
進入微生物嘅世界 縮時短片
Germany Bread Workshop
確認流程
報名提交後，我們將透過WhatsApp確認課程日期，並以電郵發送課程詳情及付款方式。
如未收到回覆，請透過WhatsApp聯繫查詢。
Confirmation Process
Upon registration, we will confirm the workshop date via WhatsApp and send course details and payment instructions via email.
If you do not receive a response, please contact us via WhatsApp for follow-up.
長洲哨牙刀工作坊：本地酸種麵包
示範及酵母講解
只用數種材料：麵粉、水、鹽，再加入長洲島上土生土長水果培養出來的天然酸種酵母菌，能做出幾多種味道的麵包？答案或許會令人意外，天然酵母經歷最少40小時發酵成長，微生物每一次不同成長，都會令每次出爐的麵包有分別。長洲哨牙刀出品的麵包帶有天然的麥香、酵母獨特的微酸味與甜味。 將會分享培植本地酸種、示範基礎酸種麵包製作方式。
Wallace ko: 產品設計及攝影師,2018年決定搬入長洲,建立屋企研究室製作天然酵母,做麵包,聯繫社區投入, 長洲生活.
SourClass: Cheung Chau Sourdough Bread
Using only a few simple ingredients: flour, water, salt, and adding natural sourdough yeast, how many different types of bread can be made? The answer may surprise you!
Our bread has a natural wheat aroma, and a distinct slightly sour and sweet taste. The secret? We feed yeast with native fruits of Cheung Chau Island and let it grow for over 40 hours. This process is known as fermentation. And despite using the same ingredients, the microorganisms develop differently every time, giving each bread its unique taste.
We will share how we cultivate local sourdough yeast and show you how to make natural leavening bread.
Instructor Wallace Ko is a Product Designer and Photographer. He moved to Cheung Chau in 2018 and will share the story of his home research lab for natural yeast. He spends his time baking, connecting the community, and studying the effect of local flavours on the fermentation process and the taste of bread