酸種方包作坊 Sourdough soft loaf workshop
基礎BASIC
呢個工作坊用最簡單、最親手嘅方式，帶你由麵團開始整一條屬於自己嘅酸種方包：導師預先做好的低溫發酵麵團，加上各款果乾同堅果餡料，喺三個半鐘頭入面，完成兩條柔軟又天然嘅素食麵包。
This workshop takes a simple, hands-on approach: starting from dough, you will shape your own sourdough tin loaves using overnight-fermented dough prepared by the tutor, plus dried fruits and nuts, and finish two soft, natural vegan breads in three and a half hours.
「今堂搞咩」
3.5 小時酸種方包入門班，適合零經驗新手。
導師前一日用天然酵母預備好過夜麵團，今堂專注切割、整形同入模。
用果乾、堅果、朱古力等餡料，做出鬆軟、無添加嘅素食方包。
認識含水量（hydration）同麵種保養，連結網上筆記慢慢跟。
每人帶走兩條方包，加長洲硬麵種同克菲爾菌，返屋企繼續練習。
“What happens this time”
A 3.5-hour sourdough loaf beginner workshop, designed for complete newcomers.
The tutor prepares the dough one day in advance with natural yeast and cold fermentation, so you can focus on cutting, shaping and moulding in class.
You will use fillings like dried fruits, nuts and chocolate to create soft, additive-free vegan tin loaves.
You will also learn about dough hydration and starter maintenance, supported by detailed online notes to follow at home.
Each participant takes home two loaves, plus a Cheung Chau stiff starter and kefir grains to keep practising.
「點樣學」
此活動每班限 4–6 人，小班教學，適合第一次接觸天然酵母，或者想由「實作」開始了解酸種麵包嘅朋友。
導師會喺工作坊前一日，用長洲哨牙種、麵粉同水調好麵團，經過一晚低溫發酵同摺疊，令麵筋更穩定、口感更柔軟。
點樣由已發酵好嘅麵團開始，切割、預整形、鬆弛同最後整形。
點樣用金屬方包模去「幫手」撐住麵團，做出軟熟、適合日常切片嘅酸種方包。
導師會分享一套「保持素食、無奶蛋、無添加，仍然可以軟熟」嘅配方思路。
課堂配合網上筆記，集中解釋麵團含水量、烘焙溫度同時間、以及日常保存方法，減少你一次過要記太多嘢嘅壓力。
“How we learn”
Each class is limited to 4–6 people in a small-group setting, ideal for those meeting natural yeast for the first time or who want to learn sourdough through practice.
The tutor mixes dough the day before using Cheung Chau “Sour Tooth” starter, flour and water, then lets it cold-ferment overnight with folds to build gluten and softness.
Work from a fully fermented dough to cut, preshape, rest and final-shape your loaves.
Use metal tin moulds to support the dough and create soft sourdough loaves that slice easily for everyday meals.
Understand a formula approach that keeps the bread vegan, free from dairy, eggs and additives, while still staying soft.
Class is supported by online notes explaining dough hydration, baking temperatures and timing, and daily storage, so you do not need to memorise everything at once.
「點樣食」
工作坊期間會預備小食，等大家邊等麵包發酵、邊試食：
用導師事先焗好嘅酸種方包切片，配自家製醬料、香料浸泡橄欖油同簡單蔬菜。
一齊試吓新鮮出爐同隔夜麵包質感嘅分別，感受慢發酵、低溫處理對口感同香氣嘅影響。
同場提供茶或咖啡等飲品，讓你喺輕鬆氣氛下感受麵包與日常飲食嘅連結。
“How we eat”
Light snacks will be prepared so you can taste while your bread is fermenting:
Slices of pre-baked sourdough tin bread served with homemade spreads, spiced infused olive oil and simple vegetables.
A side-by-side tasting of fresh and overnight bread to feel how slow and cold fermentation change texture and aroma.
Tea, coffee and other drinks, so you can enjoy the bread in a relaxed, everyday table setting.
「點樣玩」
課堂時間為下午 2:00 至 5:30，歡迎你提早少少到達，由碼頭行過嚟飲吓茶、入定狀態先開始。
分組處理導師預備好嘅過夜麵團，先切割、量度重量，做預整形，讓麵團稍為鬆弛。
一齊揀選餡料，例如乾蔓越莓、無花果、藍莓、烤合桃、腰果、杏仁、黑芝麻蒜蓉、朱古力粒等，學習點樣均勻包入麵團。
導師示範將麵團最後整形，放入金屬方包模，講解點樣判斷最後發酵狀態、焗爐預熱同入爐時機。
等候發酵同烘焙期間，導師會帶大家睇網上筆記，同你講解方包專用的「軟身配方」概念。
“How we play”
Class runs from 2:00 to 5:30 pm. You are welcome to arrive a bit earlier, walk from the pier, have some tea and settle in before we begin.
Work in small groups on the overnight dough, cutting and weighing portions, then preshaping and letting the dough relax.
Choose fillings together—such as dried cranberries, figs, blueberries, roasted walnuts, cashews, almonds, black sesame garlic or chocolate chips—and learn how to fold them evenly into the dough.
Watch the tutor demonstrate final shaping into tin moulds, explaining how to judge final proof, when to preheat, and the right moment to bake.
Use the waiting time during proofing and baking to go through the online notes and understand the “soft bread formula” ideas for tin loaves.
「拎咩走」
2 個方包模烘焙嘅酸種方包（約 300 克麵團一個），足夠幾日早餐或同家人分享。
一份長洲哨牙種 stiff starter，導師會講解含水量、餵養與保養方法，並提供網上圖文指引。
一份克菲爾菌，教你回家繼續發酵酸奶，配合你自己焗嘅方包。
一個二維碼連結到網上筆記，包括今堂配方、含水量計算例子、方包烘焙溫度建議同保存方式。
“What you bring home”
Two sourdough tin loaves baked in moulds (about 300 g dough each), enough for several breakfasts or to share with family.
One portion of Cheung Chau sourdough stiff starter, with guidance on hydration, feeding and care plus illustrated online instructions.
One portion of kefir grains so you can ferment your own yogurt at home to pair with your bread.
A QR code linking to online notes, including today’s formula, hydration calculation examples, baking temperature suggestions and storage tips for your loaves.
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