主題研究 全日工坊 Themed Full‑day Workshop
進階Advanced
進階班 一日內專注一個主題，集中研究麵粉配搭、水合度、籃發形態、商業酵母＋天然酵母混合、湯種同天然乳化方法，配合麵包餐檯同輕食，一日走完由研究到試食嘅流程。In this Advanced full‑day workshop, we focus on a single theme and dive into flour combinations, hydration levels, basket shaping, mixing commercial and natural yeast, tangzhong and natural emulsifying methods, moving in one day from research and testing to a shared bread table and light meal.
「今堂搞咩」
7 小時全日制進階班，一日專注一個技術主題。
用唔同麵粉、水合度、酵母組合做多款對照麵團。
示範用天然食材代替乳化劑，同湯種提升軟熟度。
導師預先準備麵團、Kefir、果酵，當日即做即試。
包麵包餐檯、醬料同可保存食物處理。
A 7‑hour full‑day Advanced class dedicated to one technical topic.
We create multiple comparison doughs using different flours, hydrations and yeast combinations.
We demonstrate how to replace emulsifiers with natural ingredients and use tangzhong to increase softness and moisture.
The tutor prepares doughs, kefir and fruit yeast in advance so you can test and taste immediately on the day.
The day includes a bread table, spreads and preserved foods as part of the learning.
「點樣學」
只接受曾參加過基礎班，或已有天然酵母／酸種經驗嘅學員。
課前會公佈當月主題，例如「高水合實驗」「商業酵母＋天然酵母混合」「湯種與含水量調整」等，由學員投票決定班次。
導師會準備數款基礎麵團（含水量、麵粉比例、酵母類型各不相同），課堂上以對比方式拆解麵團筋度、發酵速度同風味差異。
同步配合簡化版網上筆記，將每款配方、比例同時間線畫出來，方便你返屋企重做實驗。
This class is only open to people who have already taken a Basic class or who have existing experience with natural yeast or sourdough.
Before each round we announce the month’s theme, such as “high‑hydration trials”, “commercial yeast plus natural yeast”, or “tangzhong and hydration adjustment”, and students vote on which class to open.
The tutor prepares several base doughs in advance with different hydrations, flour ratios and yeast types so we can analyse dough strength, fermentation speed and flavour differences side by side in class.
A simplified online note supports the session, mapping out each formula, percentage and timeline so you can repeat the experiments at home.
「點樣食」
導師會預先焗好幾款對照麵包，配合當日主題，一齊試食：例如高水合 VS 低水合、湯種 VS 無湯種、商業酵母＋天然酵母 VS 單一天然酵母
配搭自家製 Kefir 軟芝士抹醬、浸泡橄欖油、素食抹醬同簡單蔬菜／果乾，將技術變成一枱好食嘅實驗結果。
一邊食一邊討論口感、保濕度、翌日再食嘅變化，學習點樣為自己屋企設計「食得舒服又易消化」嘅配方。
The tutor pre‑bakes several comparison loaves that match the theme, so we can taste pairs such as high vs low hydration, with vs without tangzhong, and commercial plus natural yeast vs pure natural yeast.
These are served with homemade kefir soft cheese spreads, infused olive oil, vegan spreads and simple vegetables or dried fruit, turning the technical experiments into a generous tasting table.
While we eat, we talk about texture, moisture, how the bread feels the next day, and how to design formulas that feel comfortable and digestible for your own household.
「點樣玩」
上午以「麵團」為主：認識當日主題配方，實際觸摸唔同含水量同麵粉組合，做摺疊、檢查麵筋強度。
中段會示範「商業酵母＋天然酵母」短時間發酵成品，對比純天然酵母長時間發酵嘅口感。
示範如何用湯種同天然食材（如油脂、乳酪、麥芽等）取代乳化劑，做出軟熟又穩定嘅麵包
下午部份專注最後發酵、入籃／入模、割包同入爐節奏，等你實際見到由「數據」到「出爐」嘅關係。
In the morning we stay close to the dough: you get to know the day’s formula, feel different hydration levels and flour mixes, fold the dough and check gluten strength with your hands.
In the middle of the day the tutor demonstrates a “commercial yeast + natural yeast” short‑time fermentation bread and compares its texture with a long‑fermented pure sourdough.
We also show how to use tangzhong and natural ingredients such as fats, yogurt or malt to replace emulsifiers and still create soft, stable bread.
The afternoon focuses on final proofing, basket or tin loading, scoring and bake timing, so you can literally see how “numbers on paper” turn into bread coming out of the oven.
「拎咩走」
當日製作嘅麵包作品（視乎主題而定）。
一份以長洲哨牙種培養嘅硬麵種，適合你返屋企繼續延伸當日主題實驗。
一份當日主題嘅配方筆記：含水量、麵粉比例、發酵時間線同延伸練習建議。
QR code 連結到 Sournote 線上延伸頁，方便你之後再試新組合。
You take home at least 2–3 breads made during the class, depending on the theme.
You also receive a portion of stiff starter raised from the Cheung Chau house culture, so you can continue the same line of experiments at home.
There is a printed formula sheet for the day’s theme, with hydration, flour ratios, fermentation timeline and suggested follow‑up exercises.
A QR code links you to the Sournote online extension page, where you can explore more combinations and keep building on what you did in class.
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