酵母與發酵 - 輕食講

酵母與發酵- 輕食活動

Yeast & Fermentation, Talk & Eat event

兩小時活動: 水果培植,天然酵母酸種麵包酸奶乳酪橄欖油和果醬

2hours activity : Fruit and Wheat natural yeast sourdough bread, Kefir cheese, olive oil and Fruit Jam

酵係一門古老而充滿智慧嘅工藝，深深植根於飲食文化同社區連繫。參加呢個「飲飲食食」工作坊，探索發酵嘅奧秘，親手製作美食，感受傳統與人情味嘅交融
Fermentation is an ancient, wise craft deeply rooted in food culture and community bonds. Join this "eat and drink" workshop to uncover fermentation’s secrets, craft delicious foods, and embrace the warmth of tradition!

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

水果製作酵母液，歐洲小麥麵粉波蘭種
麵種激活用來整麵包及長期保存
了解現代食物和古代發酵嘅食物對身體帶來唔同

Fruit Yeast Liquid and European Wheat Flour Poolish
Activating and Storing Starter for Bread
Modern vs. Ancient Fermented Foods and Their Health Impact

導師早一日準備麵包麵團，過夜低溫發酵和摺疊，以增強筋度及風味
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

The instructor prepares the bread dough one day in advance, using overnight low-temperature fermentation and folding to enhance gluten strength.
Demonstration of baguette and sourdough bread: pre-cutting, initial shaping, resting, final shaping, final proofing, and baking.

導師展示如何處理冷藏麵包預熱及製作零食為大家準備全自家製嘅麵包及醬料分享美食

The instructor demonstrates handling refrigerated dough, preheating the oven, and preparing snacks, sharing fully homemade bread and sauces.

活動流程

上午9時45分 : 茶點恭候，聊聊天，簡短交流。

上午10時 : 開始麵團切割、初步整形、鬆弛、最終整形

上午10時30分: 簡介發酵原理 (長洲)老麵種的來源

上午11時 : 最終發酵、入爐, 準備醬料食材上午11時30分 : 美食開始, 最後帶走出爐麵包

RUNDOWN

9:45 AM: Welcome Tea and snacks served, casual chat, and brief introductions.
10:00 AM: Start dough cutting, initial shaping, resting, and final shaping.
10:30 AM: Introduction to fermentation principles and the origin of Cheung Chau old dough starter.
11:00 AM: Final proofing, baking begins, and preparation of sauce ingredients.
11:30 AM: Enjoy the meal, take home freshly baked bread.