2018 年 3 月 22 日，長洲哨牙刀, 開始咗一場同酵母嘅旅程。我喺島上搜集咗多款水果嘅天然酵母—荔枝、楊桃、龍眼、蓮霧、菠蘿，佢哋都喺長洲出世，帶住島嘅風土氣息。酵母係單細胞真菌，遠古時代已存在，擁有比人類更悠久嘅歷史，默默存在我哋嘅食物鏈，幫助消化同發酵。我哋保存食物—發酵同醃製—背後嘅故事，係人類同自然共生嘅重要篇章。喺長洲嘅窄巷，酵母同麵包香氣交織，成為「人間煙火」嘅一部分，連繫咗我同社區嘅記憶。
On March 22, 2018, Cheung Chau Sourdough began a journey with yeast. I gathered natural yeast from island-grown fruits—lychee, starfruit, longan, wax apple, pineapple—each born on Cheung Chau, carrying the island’s unique terroir. Yeast, single-celled fungi, have existed since ancient times, predating humanity with a rich history, quietly part of our food chain, aiding digestion and fermentation.The story of preserving food—through fermentation and pickling—is a vital chapter in our symbiosis with nature. In Cheung Chau’s narrow lanes, yeast and bread aromas weave together, becoming part of the “Cheung Chau ,” connecting my memories with the community.
長洲水源自大嶼山石壁水庫，純正香港水，清澈自然，為哨牙刀注入本地水土與靈魂。
Cheung Chau water from Lantau’s Shek Pik Reservoir, pure Hong Kong water, clear and natural, infuses sourdough with local terroir and soul.
法國古老小麥麵粉世紀農耕系統，日本精緻工藝麵粉，為哨牙刀帶來古今交融的風味。
Ancient French wheat flour, centuries-old farming, Japanese precision craft flours, brings timeless fused flavours to sourdough.
麥芽糖源於小麥麥芽，天然甜味帶糯米質感，與哨牙刀原料呼應，為酵母提供最佳養分。
Maltose from wheat malt, naturally sweet with sticky rice texture, complements sourdough, nourishing yeast perfectly.
海鹽取自海洋，天然礦物結晶，助哨牙刀麵筋結合反應，喚醒麵團生命力的關鍵。
Sea salt from the ocean, natural mineral crystals, aids sourdough gluten reaction, vital to dough’s life.
