活動詳細

活動內容 --------------- 第一部份 1. 水果製作酵母液，歐洲小麥麵粉波蘭種 利用水果表皮上嘅野生酵母發酵製成酵母液，再用歐洲小麥麵粉做波蘭種（Poolish）。麵粉同水按1:1比例混合，發酵時間短，做出嘅麵包風味清新，質感輕盈。 2. 麵種激活用來整麵包及長期保存 將冷藏或冷凍嘅麵種激活，加入麵粉同水，喺適當溫度下發酵，恢復活力。呢個過程可重複進行，確保麵種長期保存，隨時用來整風味獨特嘅麵包。 3. 了解現代食物和古代發酵嘅食物對身體帶來唔同 古代發酵食物如酸種麵包含益生菌，有助腸道健康；現代食物多經加工，營養流失，糖分高，易致慢性病。發酵食物營養易吸收，風味更豐富。 ------------ 第二部份 1. 導師早一日準備麵包麵團，過夜低溫發酵和摺疊，以增強筋度 2. 示範法棍和酸種麵包：預先切割、初步整形、鬆弛、最終整形、最終發酵、入爐 ----------- 第三部份 1. 導師展示如何處理冷藏麵包 預熱及製作零食 2. 為大家準備全自家製嘅麵包及醬料分享美食 ------------------- Activity detail First part 1. Fruit Yeast Liquid and European Wheat Flour Poolish Wild yeast from fruit skins ferments into a yeast liquid, then blends with European wheat flour to make a poolish (1:1 flour-to-water ratio). This short-fermentation starter enhances bread with a fresh flavor and light texture. 2. Activating and Storing Starter for Bread A refrigerated or frozen starter is revived by adding flour and water, then fermented at the right temperature to regain vitality. This repeatable process ensures long-term storage, keeping the starter ready for baking tasty bread. 3. Modern vs. Ancient Fermented Foods and Their Health Impact Ancient fermented foods like sourdough provide probiotics for gut health, while modern processed foods, often nutrient-poor and sugary, may cause chronic diseases. Fermented options improve nutrient absorption and deliver richer flavors. -------------- Second part 1. The instructor prepares the bread dough one day in advance, using overnight low-temperature fermentation and folding to enhance gluten strength. 2. Demonstration of baguette and sourdough bread: pre-cutting, initial shaping, resting, final shaping, final proofing, and baking. ------------- Third part Catering and eat, infused Olive oil, Homemade yogurt and kefir spread, Homemade fruit spread. ------------------------------- 地點:長洲哨牙刀工作室   每班限六-八人   上午十點至十二點  Location : Cheung Chau sourdough workshop Each class limited to 6-8 peoples Morning 10am to 12pm ----------------------------- 帶回家  原白 法棍 或 酸刀  哨牙種酵母麵團 水果酵母水起始種, 二維碼網上筆記連結  Bring Home Baguette or sourdough  Home yeast stiff starter Fruit yeast water poolish SourNote QRCODE Link