2023 哨牙坊夏季 Summer SourClass
- Wallace Ko
- Apr 23, 2023
- 5 min read
哨牙坊 5月至9月 開設 三個活動班「養種班」「量產班」和「三日全過程」. 開放報名日期為先報先定，名額有限. 有嘢玩, 又有得食, 仲有嘢拎走.
SourClass coming May to September is offering three workshops: "Natural Yeast," "Make More Bread Class," and "Three-Day Full Process class" Enrollment is on a first-come, first-served basis, and space is limited. Join the event with something fun to do, delicious food to eat, and even something to take home.
由於天氣嘅轉變，在春夏兩季，我需要更改不同的課程嘅流程以下是五月至九月的安排。
養種班 ( 已開班 )
NATURAL YEAST COURSE
( 六SAT ) 13 / 05 ( 完成 DONE )
( 二 TUE ) 23 / 05 ( 完成 DONE )
( 四THU ) 01 / 06 ( cancel )
( 四THU ) 22 / 06 ( 完成 DONE )
( 六SAT ) 08 / 07 ( 完成 DONE )
( 六SAT ) 05 / 08 ( 巳滿 Full )
( 六SAT ) 19 / 08 ( 巳滿 Full )
甜點量產 （已開班）
SWEET Class
( 二TUE,三WED ) 16-17/05 ( 完成 DONE )
悲哥量產( 已開班)
Bagel Class
(四THU, 五FRI ) 26-27/06 ( 完成 DONE )
(六SAT, 日SUN ) 15-16/07 (尚有一位）
(六SAT, 日SUN ) 22-23/07 (尚有兩位）
(六SAT, 日SUN ) 15-17/08 (尚有兩位
歐包量產 ( 已開班)
European bread class
(六SAT,日SUN ) 3-4/6 ( 完成 DONE )
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歡迎查詢開班日期
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「養種班」要至少三個人喺先可以開堂，每堂只限六個人參加。課程會教大家酵母同埋酸種嘅基本概念，點樣培養同維護佢哋，仲有教大家做出美味嘅 天然發酵麵包。參加者帶返屋企, 用藤籃發酵嘅歐式酸種麵包、自己操控嘅鬆軟酸種方包、哨牙刀酵母硬種、水果酵母水製作液體種同麵包食譜QR code連結。
活動費用
$ 500 一人參加
$ 900 二人同行
The Natural Yeast course will teach the basic concepts of yeast and sourdough, including how to cultivate and maintain them, and how to make delicious, naturally fermented bread. Participants will take home a European-style sourdough bread made using a cane basket, a soft loaf sourdough made using your own hands, a starter made with our own Sourdough yeast, a liquid starter made with fruit yeast, and a QR code with bread recipes to try at home. workshop requires a minimum of three people to start, with a maximum of six participants per session.
「量產班」 有三個課堂 , 至少要兩個人報名先開班，每堂只限四個人參加。課程包括計算配方、製作麵糰、麵包成型同烘焙，製作出嚟一個月嘅早餐，仲有教大家點樣保存同埋返熱麵包先最好食。第一日中午會一齊製作午餐，有好多麵包同餡料一齊食。仲會掌握唔同麵粉嘅特性同麵團嘅製作流程技巧。最後參加者可以帶返屋企各種口味嘅大量天然酸種麵包、法式棍、拖鞋包同一啲餅食，仲有哨牙刀酵母硬種同麵包食譜QR code連結。課程需要一定嘅勞動，但係有好多休息時間，係一個充實嘅兩日假期。
活動費用
$ 1950 一人參加
$ 3600 二人同行
"The Make more bread course “ offers three options: European bread making, Bagel Making, and Sugar Control Muffin and Snack making. The course includes calculating recipes, making dough, shaping bread, and baking. You'll learn how to make a month's worth of breakfast, as well as how to properly store and reheat bread. On the first day, we'll make lunch together using various types of bread and fillings. You'll also learn about the different properties of flour and various techniques for making dough. At the end of the course, participants can take home a variety of delicious, naturally-fermented bread, French baguettes, ciabatta, and Snack, as well as a starter made with our own Cheung Chau yeast, a QR code with bread recipes will priovide and let you try at home. The course requires some labor, but there will also be plenty of rest time, making it a fulfilling two-day vacation in Cheung Chau. A minimum of two people is required to start, with a maximum of four participants per session.
「三日全過程」係為長洲居民而設計嘅課程。第一日會講解點樣餵養天然酵母，激活哨牙種，同埋點樣保存佢哋，工作坊長約一個鐘頭。第二日會搓粉成型手差麵團，麵包成型，低溫發酵過夜，多段時間嘅等待發酵同摺疊，中間時段有三個鐘頭嘅休息時間。第三日會新鮮出爐最後發酵，鎅包，入爐，包裝，仲會講解點樣保存同埋解凍後返熱麵包。工作坊長約兩個鐘頭。詳細內容可以直接去哨牙坊 工作室查詢及報名
優惠課程 給長洲居民而設 名額有限.
‘Three-Day Full Process' workshop is designed specifically for residents of Cheung Chau. On the first day, we'll explain how to feed and activate natural yeast, activate our Cheung Chau yeast, and how to properly store them. The first day workshop about an hour. On the second day about 3 hours, we'll knead and shape dough, shape bread, and allow it to ferment slowly overnight. There will be several waiting periods for fermentation and folding, as well as a three-hour break in between. On the third day about 2 hours, we'll freshly bake & package, also explain how to properly store and reheat bread to make the best result. You can find more detailed by visiting the workshop for application. These offers are exclusively for residents of Cheung Chau and spots are limited, so don't miss out!"
長洲哨牙刀工室及課室
Cheung Chau Sourdough workshop and activity room
哨牙坊的開始
從2018年開始製作麵包, 喜歡麵包的鄰居朋支持, 經常查詢會否開設教班, 當自己還是在自我研究製作的時候我何德何能可以教人哋呢?
直至2022年6月PMQ味道圖書館 和10月德國總領事館文化部的鼓勵, 哨牙坊 開設養種班, 得到很多朋友嘅支持響應每一堂都爆滿, 當時 正值是COVID，不斷改期終於成班，第一次把我(長洲)過去的研究成果， 有系統地與其他人分享，之後我又開始左另外一個新嘅課程叫苦力量產末日屯糧 亦都係因應COVID啲時間 可以分享方法如何做多啲可以屯糧，理念係兩日班一次過做多好多隻，而且亦都可以一次過接觸嘗試操控多種不同的麵粉，亦都舉辦了養種班，而呢個課程亦都令我識咗好多唔同嘅朋友，更加令到哨牙刀的酸種更加活躍，因為每一次養種班都會用咗不同的水果 製作酵母，而且也提供了一份動力給我繼續研究. 好多謝過去一年來所有參加的朋友. 我到現在還是一人工作室我已經盡我所能希望編寫更多資料資訊同大家分享
It all began in 2018 when I started baking sourdough bread at home. My neighbors and friends showed great interest, and many asked if I could teach them. In June 2022, with support from PMQ Taste Library and Germany Consulate Cultural Affairs Department, I opened my first sourdough class. Despite the COVID pandemic, it was a wild success!
I also launched a 2-day mass production course, teaching people how to make more bread and store it for longer periods. My teaching philosophy is about doing more at once for solid learning and experimenting with different types of flour.
In addition to sourdough classes, I hosted a starter class using different fruits for unique and tasty results. This motivated me to keep experimenting and improving my techniques.
I'm grateful for everyone who joined me in the past year. I'm still running my one-person studio and will be changing the course schedule for spring and summer. Stay tuned for more details!
