水果培植, 天然酵母. 麵包發酵编
工作坊將使用多款水果 製作酵母液, 加入歐洲小麥麵粉轉化成 液態波蘭種. 麵粉與水合加入 體行發酵，通過發酵過程，介紹各式長洲哨牙刀所培植的酸種種類。了解不同種類的酸種，可以為麵包帶來不同的風味和口感。 在課程中，我們將探討酵母水和不同麵粉的結合，以及麵團在不同水合度下的狀態。教授如何將液態麵種轉換成硬麵種，以便長期保存。我們還會教授如何將硬麵種轉換為液態種並激活，以便製作麵包。 這個工作坊將提供網上筆記，讓參與者在日後能夠自行製作酸種麵包。
Natural yeast development from flour and fruit. About Fermentation
The workshop will use various fruits to make a yeast liquid, which will be combined with European wheat flour to develop sourdough starter. By fermenting the flour-water mixture, different types of sourdough cultures cultivated from various regions will be introduced. Understanding the different types of sourdough cultures can bring diverse flavours and textures to bread.
During the course, , We will teach how to convert a liquid starter into a stiff starter for long-term storage. We will also instruct on how to convert a stiff starter back into a liquid starter and activate it for bread making.
This workshop will provide online notes so that participants can make sourdough bread on their own in the future.
下午1:30pm
茶點恭候，聊聊天，簡短交流。
Welcomer Tea and coffee, have a talk.
下午2:00pm
活動開始，講解酵母的運作方式，如何麵包製作， 導師示範處理 用藤籃發酵, 酸種麵包, 等待最後發酵.
Class start, Fermentation knowledge
下午3:00pm
參與者手作處理麵團. 初形 及最後成型，最後發酵後進行烘焙。
Student handling the technic of pre-shape, and final shape into a metal tray, wait for the final fermentation.
下午4:00pm
水果酵母水轉換為酸種, 講解使用自然酵母製作老麵種，示範如何激活, 如何運用製作麵包和煎薄餅, 製作零食， 如何複製老麵種
Fruit yeast water transfrom to sourdough starter, explaination of how its work, making stiff starter, how to active, usage, storage and duplicate the stiff starter.
下午4:30pm
導師 和學員製作的酸種麵團, 完成最後發酵開始烘焙。
Tutor and student handmade sourdough finished the final fermenation and start baking.
下午5:00
活動結束, Class End
帶回家
酸種硬麵團酵母, 以水果和麵粉製成的酵母水起始種, 自家製酸種麵包600克, 學生製作的軟麵包酸種300克二維碼網上筆記連結
Bring Home, Sourdough Stiff Starter, Fresh Fruit Yeast Starter (Polish), Tutor make sourdough, attendant make sourdough
and QRcode Online notes
以上時間表, 需要因應實際進展可能會有所調整。
Please note that the above schedule is a reference and may be subject to adjustments.
