酸種麵包工作坊｜天然酵母｜Sourdough | 長洲哨牙坊 Cheung Chau SourClass |

OLD DRAFT

乙巳蛇年哨牙坊成長中

Year of Snake
SOURCLASS
Is Growing up

有嘢學 LEARN

學習古老的發酵方法和食物保存技巧，了解發酵對身體的影響，認識麵包的歷史，以及東西方氣候對製作的差異。

Learn ancient fermentation and food preservation techniques, how fermentation affects the body, the history of bread, and how East-West climate differences impact baking.

有嘢玩 PLAY

學員將麵團進行現場製作，試吓分割、整形同加餡料，睇吓麵包入焗爐前最後發酵的過程。

Participants work with dough on-site, trying dividing, shaping, and adding fillings, and seeing the final proofing before baking.

有嘢食 EAT

導師同學員一齊整嘢食，學習如何將冷藏麵包轉化成為餐枱上的美食，配自家製醬料同香料浸橄欖油。

The instructor and participants prepare food together, learning how to turn refrigerated bread into a tasty table dish, paired with homemade sauces and herb-infused olive oil.

有嘢拎 TAKE

學員可帶返新鮮出爐的麵包、哨牙種天然酵母同醬料，另有 QR Code 網頁連結提供發酵同麵包的短片同資料。

Participants take home freshly baked bread, natural sourdough starter, and sauces, plus a QR Code link to videos and info on fermentation and bread.

_blackandwhite_line_art_handdrawn_sketch_style_workshop_sourdough_bread_with_natural_yeast

哨牙坊提供兩款課程滿足不同需要。半日基礎班適合想喺長洲輕鬆學整麵包嘅城市人，只需半日。兩日制深入探索酸種製作，長洲離市區僅35-50分鐘船程，遠離繁囂，留兩日感受人間煙火同烘焙樂趣。

Sourclass offers two class types. The Half-Day Basics fits busy folks wanting a quick Cheung Chau bread-making trip. The Two-Day Deep Dive suits committed learners—just 35-50 minutes by ferry from the city, perfect for staying longer, soaking in Cheung Chau’s everyday warmth and baking.

水果酵母與酸種製作

Fruit Yeast & Sourdough Making

工作坊用多款水果製作酵母液，加入歐洲小麥麵粉轉化成液態波蘭種。學員會學習麵粉同水嘅混合發酵過程，認識長洲哨牙坊培植嘅不同酸種類型，了解佢哋如何為麵包帶來獨特風味同口感。課程仲會探討酵母水同不同麵粉嘅搭配，睇吓麵團喺唔同水合度下嘅變化。導師會教你點樣將液態酸種轉成硬麵種長期保存，或者將硬麵種激活成液態種用來整麵包。參加者會有網上筆記，方便日後自家製作酸種麵包。

The workshop uses various fruits to create yeast liquid, mixed with European wheat flour to form a liquid Polish starter. Participants learn the fermentation process of flour and water, exploring the sourdough types cultivated at Cheung Chau’s Sour Bakery and how they shape bread’s flavor and texture. We’ll cover yeast water with different flours and dough behavior at varying hydration levels. You’ll learn to convert liquid starter to stiff starter for storage, or reactivate stiff starter into liquid for baking. Online notes are provided for home sourdough making.

個人參加

Individuals

來哨牙坊，結識新朋友，加入酸味愛好圈子！多款活動夠人數就開班，嚟長洲玩半日整麵包，喺島上食吓嘢；或者留兩日，第二朝早感受吓長洲嘅人間煙火同新鮮麵包味。Come to Sour Bakery, meet new friends, and join a sour-loving crew! We run various classes once enough people sign up—head to Cheung Chau for a half-day bread-making trip and some island

私人組團

Private Groups

同家人、朋友或同事一齊參加哨牙坊活動！課程內容可按你們喜好調整，享受整酸種麵包同發酵的過程，喺長洲過一個特別嘅假期Bring family, friends, or coworkers to a Sour Bakery event! Tailor the session to your tastes, enjoy making sourdough and fermentation, and spend a special holiday in Cheung Chau.

Document

機構合作

Institutional

哨牙坊同社區NGO、社工團體、文化團體合作，透過烘焙同文化活動，了解製作麵包嘅勞動過程同社區互動，探索糧食同社區嘅關係SourClass partners with community NGOs, social work groups, and cultural organizations. Through baking and cultural activities, explore the labor of bread-making and community interaction, connecting food to local life.

Document

哨牙坊活動 SourClass Event

酵母與麵包基礎 - 兩小時 Yeast & Bread Basics - 2 Hours

適合零經驗嘅入門學員，由基本步驟開始認識酸種麵包。導師會提前一晚攪拌好麵團，經過低溫冷藏發酵一夜，參加者負責處理麵團最後階段直到入焗爐。學習酵母製作同簡易麵包，整個過程簡單快捷。

Perfect for beginners with no experience, starting from the basics of sourdough. The instructor pre-mixes the dough the night before and ferments it overnight in a cold fridge; participants handle the final steps up to baking, Learn yeast prep and make simple bread—quick and easy.

初學者想簡單了解酸種麵包，玩吓最基本方包麵團，認識天然酵母故事。 Beginners seeking a simple introduction to sourdough, enjoying basic soft loaf dough and learning about natural yeast stories. 有嘢學LEARN：學習天然酵母同不同麵粉基本應用，最簡單製作方法。 Explore natural yeast and basic flour applications (white, wholegrain, rye), with the simplest methods. 有嘢玩PLAY：方包製作，操控三款麵團，加入餡料，等待發酵入焗爐。 Soft loaves, shape three dough types (white, wholegrain, rye), add fillings, and wait for fermentation and baking. 有嘢食EAT：從冷藏方包解凍翻熱，製成三文治輕食，簡單分享。 Reheat refrigerated soft loaves, make light sandwiches, and share simply. 有嘢拎TAKE：現場製作的方包、天然酵母。 Freshly made soft loaves, natural yeast. 流程RUNDOWN ———————- 第一部份處理麵團Part 1 Dough Handling 導師預先一晚準備麵團，低溫冷藏發酵一夜，三款不同風味麵團（原白、全麥、黑麥），導師示範製作，學員跟隨整形，加入餡料後進行最後發酵。 Instructors prepare dough the night before, ferment overnight in cold storage. Three flavors (white, wholegrain, rye) demonstrated, participants shape and add fillings for final fermentation. 第二部份展示及製作酵母：Part 2 Yeast Display & Prep 展示一星期前水果酵母發酵成果，指導學員用不同水果自製酵母，講解哨牙硬種轉化及激活方法，適合在家製作麵包。 Showcasing fruit yeast fermented a week prior, guide participants to make yeast at home with various fruits, explain Sourdough Starter conversion and activation for baking. 第三部份最後發酵及焙製：麵團進入最後發酵，入焗爐烘焙，導師示範解凍翻熱冷藏方包製三文治，出爐後學員帶走新鮮麵包。 Dough undergoes final fermentation, baked in the oven. Instructors demo reheating refrigerated loaves for sandwiches, participants take home fresh bread. 帶回家三款方包: 原白方包 , 全麥方包, 黑麥方包, 各1隻, 共三隻, 哨牙硬種150g, QRCODE SourNote 哨牙記時間：2小時活動 10:00am-12:00pm 2-hour event

初學者想簡單了解酸種麵包，先從最容易製作的富家茶麵團. 認識天然酵母故事。 Beginners seeking a simple introduction to sourdough, starting with the easiest focaccia dough, and learning about natural yeast stories. 有嘢學：學習天然酵母同不同麵粉基本應用，最簡單製作方法。Learn natural yeast and basic flour applications with the simplest methods. 有嘢玩：富家茶製作，操控一款麵團，最後放上新鮮香草、橄欖油及香料。Focaccia making, handle one dough type, topping it with fresh herbs, olive oil, and spices. 有嘢食：從冷藏富家茶解凍翻熱，配上香草浸泡橄欖油，簡單分享。 Reheat refrigerated focaccia, pair with herb-infused olive oil, and share simply. 有嘢拎：現場製作的富家茶、天然酵母150克。Freshly made focaccia and 150g of natural yeast. ———————- 第一部份處理麵團：導師預先一晚準備麵團，低溫冷藏發酵一夜，橄欖油白麵團，導師示範製作，學員跟隨自行製作，加入香草等餡料後進行最後發酵。 Instructors prepare dough the night before, ferment overnight in cold storage. Olive oil white dough demonstrated, participants follow to make it, add herbs and other fillings, then proceed to final fermentation. 第二部份展示及製作酵母：展示一星期前水果酵母發酵成果，指導學員用不同水果自製酵母，講解哨牙硬種轉化及激活方法，適合在家製作麵包。 Showcasing fruit yeast fermented a week prior, guide participants to make yeast at home with various fruits, explain Sourdough Starter conversion and activation for home baking. 第三部份最後發酵及焙製：麵團進入最後發酵，入焗爐烘焙，導師示範解凍翻熱冷藏富家茶，配上香草浸泡橄欖油分享，出爐後學員帶走新鮮富家茶。 Dough undergoes final fermentation, baked in the oven. Instructors demo reheating refrigerated focaccia, served with herb-infused olive oil to share, participants take home fresh focaccia. 帶回家：富家茶3隻, 浸泡橄欖油, 哨牙硬種150g, QRCODE SourNote 哨牙記。 Take home: 3 focaccias, infused olive oil, 150g Sourdough Starter, QR code for SourNote journal. 時間：2小時活動，10:00am-12:00pm。 Time: 2-hour event, 10:00am-12:00pm.

酵母與麵包及醬油基礎 - 五小時 Yeast & Bread, Dip and Sauce Basics 5 Hours

喜歡酸刀同黑菲爾乳酪醬嘅朋友，體驗原白、全麥、黑麥三款酸刀製作，了解天然酵母同乳酪文化。 For sourdough baton and kefir cheese spread lovers, experience crafting plain, wholegrain, and rye batons, learning natural yeast and cheese culture. 有嘢學：學習天然酵母同酸刀關係、身世，黑菲爾菌種製作方法。 Learn the relationship between natural yeast and sourdough batons, their origins, and kefir grain preparation methods. 有嘢玩：製作三款麵團（原白酸刀、全麥酸刀、黑麥酸刀），造型後用藤籃發酵。 Make three dough types (plain, wholegrain, rye sourdough batons), shape, and ferment in banneton baskets. 有嘢食：從冷藏酸刀預熱，配上黑菲爾酸乳酪醬，簡單分享。 Reheat refrigerated batons, pair with kefir cheese spread, and share simply. 有嘢拎：現場製作的酸刀、天然酵母150克、黑菲爾乳酪醬。 Freshly made sourdough batons, 150g natural yeast, and kefir cheese spread. 第一部份處理麵團：導師預先一晚準備麵團，低溫冷藏發酵，三款不同風味麵團（原白酸刀、全麥酸刀、黑麥酸刀），導師示範製作，學員跟隨製作，分割初形，進行第二次發酵。 Instructors prepare dough the night before, ferment overnight in cold storage. Three flavors (plain, wholegrain, rye batons) demonstrated, participants shape, divide, and proceed to second fermentation. 第二部份製作酵母：展示一星期前水果酵母發酵成果，指導學員用不同水果自製酵母，講解哨牙硬種轉化及激活方法。 Showcasing fruit yeast fermented a week prior, guide participants to make yeast at home with various fruits, explain Sourdough Starter conversion and activation. 第三部份酸刀造型：原白酸刀、全麥酸刀、黑麥酸刀進行第二次造型及最後成形，用藤籃定型，等待發酵。 Plain, wholegrain, and rye batons undergo second shaping and final forming, set in banneton baskets, wait for fermentation. 第四部份準備美食：講解展示黑菲爾菌種及酸奶製程，現場製作黑菲爾乳酪醬，指導冷藏保存、翻熱分享。 Explain and demo kefir grains and sour cream process, make kefir cheese spread on-site, instruct cold storage and reheating for sharing. 第五部份酸刀入爐：從藤籃轉移至焗爐盤，分批入焗爐烘焙，出爐包裝，學員帶走新鮮酸刀。 Transfer from banneton to baking tray, batch-bake in the oven, package fresh batons, participants take home. 帶回家：三款: 原白酸刀, 全麥酸刀, 黑麥酸刀. 各1隻, 共3隻, 黑菲爾乳酪醬, 哨牙硬種150g, QRCODE SourNote 哨牙記。 Take home: Three types: 1 plain baton, 1 wholegrain baton, 1 rye baton (3 total), kefir cheese spread, 150g Sourdough Starter, QR code for SourNote journal. 時間：5小時活動，2:00pm-7:00pm。 Time: 5-hour event, 2:00pm-7:00pm.

悲哥工作坊喜歡悲哥同黑菲爾乳酪醬嘅朋友，體驗原白悲哥同可可悲哥製作，了解天然酵母同乳酪文化。 For bagel and kefir cheese spread lovers, experience crafting plain and cocoa bagels, learning natural yeast and cheese culture. 有嘢學LEARN：學習天然酵母同悲哥關係、身世，黑菲爾菌種製作方法。 Learn the relationship between natural yeast and bagels, their origins, and kefir grain preparation methods. 有嘢玩PLAY：製作原白悲哥同可可悲哥兩款麵團，造型後水煮，等待發酵入焗爐。 Make plain and cocoa bagel doughs, shape, boil, and wait for fermentation before baking. 有嘢食EAT：從冷藏悲哥預熱，配上黑菲爾酸乳酪醬，簡單分享。 Reheat refrigerated bagels, pair with kefir cheese spread, and share simply. 有嘢拎TAKE：現場製作的悲哥、天然酵母150克、黑菲爾乳酪醬。 Freshly made bagels, 150g natural yeast, and kefir cheese spread. 第一部份處理麵團Part 1 Dough Handling：導師預先一晚準備麵團，低溫冷藏發酵，兩款不同風味麵團（原白悲哥、可可悲哥），導師示範製作，學員跟隨製作，分割初形，進行第二次發酵。 Instructors prepare dough the night before, ferment overnight in cold storage. Two flavors (plain bagel, cocoa bagel) demonstrated, participants shape, form, and undergo second fermentation. 第二部份製作酵母Part 2 Yeast Prep：展示一星期前水果酵母發酵成果，指導學員用不同水果自製酵母，講解哨牙硬種轉化及激活方法。 Showcasing fruit yeast fermented a week prior, guide participants to make yeast at home with various fruits, explain Sourdough Starter conversion and activation. 第三部份悲哥造型Part 3 Bagel Shaping：原白悲哥、可可悲哥進行第二次造型及最後成形，等待最後發酵。 Plain and cocoa bagels undergo second shaping and final forming, wait for final fermentation. 第四部份準備美食Part 4 Food Prep：講解展示黑菲爾菌種及酸奶製程，現場製作黑菲爾乳酪醬，指導冷藏保存、翻熱分享。 Explain and demo kefir grains and sour cream process, make kefir cheese spread on-site, instruct cold storage and reheating before use, share fresh spread. 第五部份悲哥入爐Part 5 Bagels into Oven：水煮後分批入焗爐烘焙，出爐包裝，學員帶走新鮮悲哥。Boil, batch-bake in oven, package fresh bagels, participants take home. 帶回家兩款: 原白悲哥 , 可可悲哥, 各3隻, 共6隻黑菲爾乳酪醬, 哨牙硬種150g, QRCODE SourNote 哨牙記時間：5小時活動，2:00pm-7:00pm。

法棍工作坊喜歡法棍同黑菲爾乳酪醬嘅朋友，體驗原白法棍同可可法棍製作，了解天然酵母同乳酪文化。 For baguette and kefir cheese spread lovers, experience crafting plain and cocoa baguettes, learning natural yeast and cheese culture. 有嘢學：學習天然酵母同法棍關係、身世，黑菲爾菌種製作方法。 Learn the relationship between natural yeast and baguettes, their origins, and kefir grain preparation methods. 有嘢玩：製作兩款麵團（原白法棍、可可法棍），造型後進行發酵入焗爐。 Make two dough types (plain and cocoa baguettes), shape, ferment, and bake in the oven. 有嘢食：從冷藏法棍預熱，切薄製成烘乾脆片，配上黑菲爾酸乳酪醬，簡單分享。 Reheat refrigerated baguettes, slice thin into crispy toasts, pair with kefir cheese spread, and share simply. 有嘢拎：現場製作的法棍、天然酵母150克、黑菲爾乳酪醬。 Freshly made baguettes, 150g natural yeast, and kefir cheese spread. 第一部份處理麵團：導師預先一晚準備麵團，低溫冷藏發酵，兩款不同風味麵團（原白法棍、可可法棍），導師示範製作，學員跟隨製作，分割初形，進行第二次發酵。 Instructors prepare dough the night before, ferment overnight in cold storage. Two flavors (plain and cocoa baguettes) demonstrated, participants shape, divide, and proceed to second fermentation. 第二部份製作酵母：展示一星期前水果酵母發酵成果，指導學員用不同水果自製酵母，講解哨牙硬種轉化及激活方法。 Showcasing fruit yeast fermented a week prior, guide participants to make yeast at home with various fruits, explain Sourdough Starter conversion and activation. 第三部份法棍造型：原白法棍、可可法棍進行第二次造型及最後成形，用藤籃定型，等待發酵。 Plain and cocoa baguettes undergo second shaping and final forming, set in banneton baskets, wait for fermentation. 第四部份準備美食：講解展示黑菲爾菌種及酸奶製程，現場製作黑菲爾乳酪醬，指導冷藏保存、翻熱脆片配乳酪醬分享。 Explain and demo kefir grains and sour cream process, make kefir cheese spread on-site, instruct cold storage and reheating crispy slices with cheese spread for sharing. 第五部份法棍入爐：法棍入焗爐：轉移至焗爐盤，分批入焗爐烘焙，出爐包裝，學員帶走新鮮法棍。 Transfer to baking tray, batch-bake in the oven, package fresh baguettes, participants take home. 帶回家：原白法棍, 可可法棍. 各3隻, 共6隻, 黑菲爾乳酪醬, 哨牙硬種150g, QRCODE SourNote 哨牙記。 Take home: 3 plain baguettes, 3 cocoa baguettes (6 total), kefir cheese spread, 150g Sourdough Starter, QR code for SourNote journal. 時間：5小時活動，2:00pm-7:00pm。 Time: 5-hour event, 2:00pm-7:00pm.

兩日制 Two-Day Dive

深入學習酸種麵包製作，涵蓋水果酵母培植、麵團成分計算、攪拌、低溫發酵處理、餡料搭配同醬料製作。第一日專注麵團攪拌，多款麵包嘅切割、整形，仲有醬料同浸泡橄欖油嘅製作。第二日完成烘焙同包裝，帶走你嘅成果。

Dive deep into sourdough bread-making, including fruit yeast cultivation, dough ingredient calculations, mixing, cold fermentation, filling pairings, and sauce prep. Day 1 focuses on mixing dough, shaping and cutting multiple bread types, and making sauces and infused olive oil. Day 2 finishes with baking and packaging—take home your creations.

2025 Sclass 2days workshop Image.001.jpeg

準備一個月嘅早餐酸種麵包加橄欖油及乳酪醬, 一次過解決快脆輕食, 實戰製作四款麵團變身保存糧食。 Prepare a month’s worth of breakfast with sourdough bread, olive oil, and cheese spread, tackling quick and crispy light meals in one go, hands-on crafting four dough types into storable food. 有嘢學：學習天然酵母同酸刀關係、身世，黑菲爾菌種製作方法。 Learn the relationship between natural yeast and sourdough batons, their origins, and kefir grain preparation methods. 有嘢玩：製作三款麵團（原白酸刀、全麥酸刀、黑麥酸刀），造型後用藤籃發酵。 Make three dough types (plain, wholegrain, rye sourdough batons), shape, and ferment in banneton baskets. 有嘢食：從冷藏酸刀預熱，配上黑菲爾酸乳酪醬，簡單分享。 Reheat refrigerated batons, pair with kefir cheese spread, and share simply. 有嘢拎：現場製作的酸刀、天然酵母150克、黑菲爾乳酪醬。 Freshly made sourdough batons, 150g natural yeast, and kefir cheese spread. 首日: Day 1: 第一部份計算成份： Calculate Ingredients: 第二部份混合麵團：四款不同風味麵團（原白酸刀、全麥酸刀、黑麥酸刀、可可酸刀），導師示範製作，學員跟隨製作，分割法軍方包酸刀每款麵團三款麵包，進行第二次發酵。 Mix Dough: Four distinct dough flavors (plain, wholegrain, rye, cocoa sourdough batons), instructors demonstrate, participants follow, divide into French-style loaves and batons—three breads per dough type—and proceed to second fermentation. 第三部份酸刀造型：進行第二次造型及最後成形，等待、第三次造型冷藏發酵。 Sourdough Baton Shaping: Second shaping and final forming, wait, then third shaping for cold fermentation. 第四部份準備酸奶及香料：講解展示黑菲爾菌種及酸奶製程，現場製作黑菲爾乳酪醬。 Prepare Yogurt and Spices: Explain and demo kefir grains and sour cream process, make kefir cheese spread on-site. 次日: Day 2: 第五部份酸刀入爐：從藤籃轉移至焗爐盤，分批入焗爐烘焙，出爐包裝，學員帶走新鮮酸刀。 Batons into Oven: Transfer from banneton to baking tray, batch-bake in the oven, package fresh batons, participants take home. 帶回家：原白酸刀, 全麥酸刀, 黑麥酸刀, 可可酸刀各1隻, 共4隻。原白法棍, 全麥方包, 黑麥方包, 可可法棍各1隻, 共4隻。共八隻，黑菲爾乳酪醬 + 浸泡橄欖油，哨牙硬種150g, QRCODE SourNote 哨牙記。 Take Home: 1 plain baton, 1 wholegrain baton, 1 rye baton, 1 cocoa baton (4 total); 1 plain baguette, 1 wholegrain loaf, 1 rye loaf, 1 cocoa baguette (4 total)—8 items total, kefir cheese spread + infused olive oil, 150g Sourdough Starter, QR code for SourNote journal. 時間：12小時活動 Time: 12-hour event 首日: 10am-1pm, 3pm-7pm Day 1: 10am-1pm, 3pm-7pm 次日: 2:00pm-6:00pm。 Day 2: 2:00pm-6:00pm.

2025 Sclass 2days workshop Image.002.jpeg

悲哥輕食工作坊 Bagel Light Meal Workshop 喜歡悲哥同黑菲爾乳酪醬嘅朋友。 For bagel and kefir cheese spread lovers. 有嘢學：學習天然酵母同悲哥關係、身世，黑菲爾菌種製作方法。 Learn the relationship between natural yeast and bagels, their origins, and kefir grain preparation methods. 有嘢玩：製作三款麵團（原白悲哥、全麥悲哥、黑麥悲哥），造型後用藤籃發酵。 Make three dough types (plain, wholegrain, rye bagels), shape, and ferment in banneton baskets. 有嘢食：從冷藏悲哥預熱，配上黑菲爾酸乳酪醬，簡單分享。 Reheat refrigerated bagels, pair with kefir cheese spread, and share simply. 有嘢拎：現場製作的悲哥、天然酵母150克、黑菲爾乳酪醬。 Freshly made bagels, 150g natural yeast, and kefir cheese spread. 首日: Day 1: 第一部份計算成份： Calculate Ingredients: 第二部份混合麵團：四款不同風味麵團（原白悲哥、全麥悲哥、黑麥悲哥、可可悲哥），導師示範製作，學員跟隨製作，分割初形，進行第二次發酵。 Mix Dough: Four distinct dough flavors (plain, wholegrain, rye, cocoa bagels), instructors demonstrate, participants follow, divide into initial shapes, and proceed to second fermentation. 第三部份準備酸奶及香料：講解展示黑菲爾菌種及酸奶製程，現場製作黑菲爾乳酪醬。 Prepare Yogurt and Spices: Explain and demo kefir grains and sour cream process, make kefir cheese spread on-site. 第四部份悲哥造型：原白悲哥、全麥悲哥、黑麥悲哥進行第二次造型及最後成形，低溫冷藏發酵。 Bagel Shaping: Plain, wholegrain, and rye bagels undergo second shaping and final forming, followed by cold fermentation. 次日: Day 2: 第五部份悲哥入爐：從藤籃轉移至焗爐盤，分批入焗爐烘焙，出爐包裝，學員帶走新鮮悲哥。 Bagels into Oven: Transfer from banneton to baking tray, batch-bake in the oven, package fresh bagels, participants take home. 帶回家：原白悲哥 3 隻，芝麻悲哥 3 隻，可可悲哥 3 隻，可可悲哥朱古力 3 隻。共12隻，黑菲爾乳酪醬 + 浸泡橄欖油，哨牙硬種150g, QRCODE SourNote 哨牙記。 Take Home: 3 plain bagels, 3 sesame bagels, 3 cocoa bagels, 3 chocolate cocoa bagels (12 total), kefir cheese spread + infused olive oil, 150g Sourdough Starter, QR code for SourNote journal. 時間：12小時活動 Time: 12-hour event 首日: 10am-1pm, 3pm-7pm Day 1: 10am-1pm, 3pm-7pm 次日: 2:00pm-6:00pm。 Day 2: 2:00pm-6:00pm.

OLD DRAFT

乙巳蛇年 哨牙坊成長中

Year of Snake SOURCLASS Is Growing up

哨牙坊 活動 SourClass Event

乙巳蛇年哨牙坊成長中

Year of Snake
SOURCLASS
Is Growing up

哨牙坊活動 SourClass Event