發酵輕食 Fermentation & Bread
基礎BASIC
參加呢個「飲飲食食」工作坊，探索發酵嘅奧秘，同時感受從前嘅樸素美味，喺兩個鐘頭入面，重新想像麵包、乳製品同日常飲食嘅另一種可能。
Join this “eat and drink” workshop to explore the secrets of fermentation and rediscover old, honest flavours, reimagining bread, dairy and everyday food in just two hours.
「今堂搞咩」
兩小時輕鬆體驗「酵母＋麵包＋乳製品」嘅入門發酵課。
示範三種主要麵種：Poolish 酵母液種、水果酵母水、硬麵種，加上克菲爾酸奶，了解佢哋點樣各自運作。
品嚐多款預先焗好嘅酸種麵包，配自家製醬料、浸泡橄欖油同發酵飲品。
帶走長洲哨牙硬種、克菲爾菌同網上筆記，返到屋企都可以繼續玩發酵。
“What happens this time”
A relaxed two-hour intro class to yeast, bread and fermented dairy.
Demonstration of three main starters: poolish liquid starter, fruit yeast water and stiff starter, plus kefir yogurt, to see how each one behaves.
Tasting of pre-baked sourdough breads served with homemade spreads, infused olive oil and fermented drinks.
Take home a Cheung Chau stiff starter, kefir grains and online notes so you can keep playing with fermentation at home.
「點樣學」
此活動每班限 10 人，以示範同分享為主，適合零基礎，或者對發酵同麵包有興趣嘅朋友參加。
成功報名或投票揀好時間之後，我哋會用 WhatsApp 聯絡你，發出門票、課堂詳情同付款連結。
揀一班船，慢慢由中環坐船入長洲，嚟到私人廚房小班空間，暫時離開城市節奏，畀自己喺安靜環境度消化資訊同味道。
今堂會一齊：
認識基本酵母概念：野生酵母點樣形成？麵粉本身入面嘅酵母點樣發酵？發酵過程點樣改變麵團。
認識克菲爾同酸奶：克菲爾菌點樣將牛奶變成酸奶，之後再變成麵包抹醬用嘅軟芝士。
透過導師示範，睇住麵團由已整形狀態，去到最終發酵，再出爐變成一個麵包。
課堂會配合網上筆記，一邊聽一邊睇畫面，減輕記憶壓力
堂上會用二維碼帶大家睇一次簡化版筆記，方便你之後喺手機、平板或者電腦慢慢重溫
“How we learn”
Each class is limited to 10 people, focusing on demonstration and sharing, suitable for complete beginners or anyone curious about fermentation and bread.
After your booking or time-slot voting is confirmed, we will contact you via WhatsApp with your ticket, class details and payment link.
Choose a ferry and slowly sail from Central to Cheung Chau, then walk to a small private kitchen studio, leaving the city rhythm behind so your body and mind have space to digest new information and flavours.
In this session, we will:
Meet the basics of yeast: how wild yeast forms, how the yeast inside flour wakes up and ferments, and how fermentation changes dough.
Get to know kefir and yogurt: how kefir grains turn milk into sour yogurt, then into a soft cheese that can be used as a bread spread.
Watch the tutor demonstrate how shaped dough goes through final proofing and comes out of the oven as a finished loaf.
The class is supported by online notes, so you can listen, watch and relax without trying to memorise everything.
We will use a QR code in class to open a simplified note page together, which you can revisit later on your phone, tablet or computer.
「點樣食」
我哋會預先準備多款酸種麵包片，從雪櫃或冰格取出，示範點樣重新加熱，令麵包由「儲存狀態」回到餐桌。
課堂會提供簡單餐點：麵包配自家製醬料、克菲爾乳酪抹醬、香料浸泡橄欖油等，等你試到唔同發酵同配搭喺味道上嘅變化。
同場會供應發酵中國茶、咖啡同其他飲品，等你喺杯入面都感受到另一種發酵文化。
We will prepare a selection of sourdough slices in advance, taking them from the fridge or freezer and demonstrating how to warm them properly so bread travels from “storage mode” back to the table.
Light food will be served: bread with homemade spreads, kefir cheese, and spiced infused olive oil, so you can taste how different ferments and toppings change the flavour of sourdough.
Fermented Chinese tea, coffee and other drinks will also be available, so you can experience another layer of fermentation in your cup.
「點樣玩」
課堂時間為早上 10:00 至 12:00，歡迎你提早少少到達，由碼頭行過嚟飲吓茶、坐定定先開始。
堂上會一齊：
聞同觀察一款已經發酵咗七日嘅水果酵母水，睇吓氣味、氣泡同入面嘅生命感。
接觸一個「活躍中」嘅酸種麵種，感受佢呼吸、漲起、收縮，了解呢個生命體嘅節奏。
了解克菲爾喺牛奶入面點樣工作，由清澈變濃稠、由牛奶變酸奶，再變成抹醬
觀看導師示範一條麵包最後發酵同入爐過程，最後一齊有新鮮出爐嘅麵包帶反屋企。
用導師預備好嘅液體酵母，親手將佢變成一份硬麵種，學習點樣帶返屋企放雪櫃／冰格長期保存。
之後你可以跟住網上筆記一步步喚醒呢份硬麵種，將來我哋亦會安排直播，陪你一齊喺屋企喚醒麵種同焗包。
“How we play”
Class runs from 10:00 to 12:00. You are welcome to arrive a bit earlier, walk from the pier to the studio, enjoy some tea and settle in before we start.
In class, we will:
Smell and observe a fruit yeast water that has been fermenting for seven days, paying attention to its aroma, bubbles and sense of life.
Meet a “live” sourdough starter and feel its breathing, rising and relaxing, getting a sense of its rhythm as a living culture.
See how kefir works inside milk, from liquid to thick, from milk to yogurt and then to a spreadable cheese.
Watch the tutor guide a loaf through final proofing and baking, and take fresh bread home at the end of class.
Use a liquid yeast prepared by the tutor and turn it by hand into a stiff starter, learning how to store it in the fridge or freezer for the long term.
Later, you can follow the online notes step by step to reactivate this stiff starter, and in future we plan to host live sessions to wake up starter and bake together online.
「拎咩走」
每位參加者可以拎走：
一份麵包成品，作為今日味覺記憶。
一份以長洲「哨牙種」培養出嚟嘅硬麵種，返屋企可以繼續練習。
一份克菲爾菌，自己動手發酵酸奶或乳酪抹醬。
一個二維碼連去網上筆記，裏面有麵種喚醒步驟、背景文章同延伸短片。
“What you bring home”
Each participant will take home:
One finished loaf or bread piece as today’s flavour memory.
One portion of stiff starter made from my Cheung Chau “Sour Tooth” house culture, to keep practising at home.
A portion of kefir grains to ferment your own yogurt or spread.
A QR code linking to online notes with starter activation steps, background articles and extra videos.
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