出差回顧 - 元創方味道圖書館 週三 酵之輕食 Recap - PMQ taste library - snake of fermentation

星期三中間嗰日 一至五嘅上班，星期三停一停諗一諗食一食

長洲的日子，總是像酵母在水果汁裡悄悄冒泡，不趕不忙，等到時機成熟才散發出那股獨特的酸香。2025年春夏，我帶著島上養的天然酵母，出差到中環的PMQ味道圖書館，辦了幾場「酵之輕食」工作坊。不是大張旗鼓，只是借著週三下午的「工作縫隙」，讓城市人停下來，摸摸麵粉，聞聞發酵的氣息。從長洲小島跑到元創方，這趟出差像麵團離開盆子，遇見新空氣，慢慢膨脹成更多故事。

第一場在4月30日，下午一點和三點半兩個時段，大家圍在圖書館的桌子上，我示範怎麼用長洲荔枝、楊桃培植酵母，混入歐洲小麥粉，變成液態波蘭種。參加者有上班族、家庭主婦，有人邊嚐克菲爾乳酪邊問「這酸味怎麼不一樣？」我笑說，這是土地的語言，無化肥、無污染，讓身體記得「之前」的純淨。邊聊邊吃橄欖油浸料和果醬，像朋友聚會，時間過得特別慢，卻暖進心裡。班滿了，大家帶走的不只知識，還有那份耐心——發酵不是急事，是等候的藝術。

接著5月28日，又一場週三，兩點半到四點。標題叫「有基礎才有進步，發酵停不了！」，延續上次的熱鬧，我深入講老麵種怎麼在酸種麵包裡發揮，展示黑麥的韌性和全麥的土地味。學員手沾滿粉，笑聲不斷，有人說「原來酵母有生命，像養寵物！」對啊，在長洲，我每天餵它們，看它們生長；在中環，分享這過程，像把島上的風吹進城市。不是賣麵包，是賣分享——社區怎麼凝聚，人與食物怎麼連結。

回長洲後，海浪一波波推來，我想起那些週三下午。出差雖短，卻讓酵母走出去，遇見更多人。PMQ的空間簡單，像圖書館藏書，卻滿載味道的故事。感謝味道圖書館的邀請，讓哨牙坊的輕食蔓延。假如你也想試這種城市島嶼混搭，留意下次週三，或來長洲SourClass發酵自己的小回憶。緣分如麵團，發好了就香。

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"酵之輕食" (Fermented Light Food) series at PMQ Taste Library (元創方味道圖書館) is a recurring workshop event focused on natural fermentation, sourdough bread, kefir, probiotics, and light bites, hosted by Cheung Chau Sourdough (長洲哨牙刀). It emphasizes hands-on demonstrations of fruit-cultivated yeast, fermentation processes, and the health benefits of sourdough, aligning with your brand's ethos of connecting food to land, community, and slow living.

The series is designed for "Wednesday work gaps" (週三下午不工作), encouraging participants to skip afternoon routines for fermentation education and tastings. It's not strictly weekly but aims for frequent sessions (e.g., one day per week when possible), with spots filling up quickly—previous events were described as "knowledge explosions" with enthusiastic learners curious about natural yeast, sourdough, and fermented foods like kefir yogurt and olive oil dips.

Specific dates for sessions in 2025 (as recapped in posts and event listings):

April 30, 2025 (Wednesday): Two time slots mentioned—around 1:00 pm and 3:30–5:00 pm (1530–1700). Titled "周三繼續不上班，發酵密密食！" (Wednesday Keep Not Working, Ferment and Eat Densely!). Focused on basics advancing to ongoing fermentation.

May 28, 2025 (Wednesday): 2:30–4:00 pm (1430–1600). Titled "有基礎才有進步，發酵停不了！" (With Basics Comes Progress, Fermentation Can't Stop!). On-site yeast cultivation, sourdough demos, and tastings.

These are the confirmed "few days" from available sources; earlier related workshops at PMQ (not specifically "酵之輕食") date back to 2022, but the 2025 series builds on them with a Wednesday focus. No X posts were found under @wallacecwko matching the query, but Instagram and Facebook recaps from @cheungchausourdough highlight the events' popularity and community vibe. For more, check PMQ's event archives or your brand's socials.

Highlight Blog Post Draft for SOURPOST

Here's a drafted blog post for your wakinbakin.life/sourpost section. It mirrors the reflective, chatty style of your island life stories—slow fermentation, community warmth, food-land ties—while recapping the "出差" (business trip) to PMQ as an extension of Cheung Chau's essence. Kept it around 400 words, conversational, with ties to yeast knowledge, culture, and people.