入嚟長洲學整酸種麵包，認識天然酵母；無論係個人報名、約朋友私人包班，定係機構團體合作，都可以搵到啱你嘅基礎班同進階課程，一齊喺長洲過一個愉快又寧靜嘅發酵假期。
Come over to Cheung Chau to learn sourdough baking and get to know natural yeast. Whether you join as an individual, put together a private group with friends, or collaborate as an organisation, you can choose from foundational and advanced classes that suit you, and enjoy a relaxing, nourishing getaway on the island.
在長洲的日子，時間像海浪一樣，一波一波慢慢推過來。哨牙坊就是從這樣的節奏裡生出來的——不是為了教人變成專業麵包師，而是單純想分享那份揉麵團時的安靜喜悅. 2018年起用島上的水果養酵母，烤麵包烤到現在
In Cheung Chau, time moves like the waves, rolling in slowly one after another. In that rhythm, Cheung Chau sourdough was born—not to train professional bakers, but simply to share the quiet joy of working a piece of dough by hand. Since 2018 I’ve been feeding yeast and baking bread here ever since
學 LEARN
學習古老的發酵方法和食物保存技巧，了解發酵對身體的影響，認識麵包的歷史，以及東西方氣候對製作的差異。
Learn ancient fermentation and food preservation techniques, how fermentation affects the body, the history of bread, and how East-West climate differences impact baking.
玩 PLAY
學員將麵團進行現場製作，試吓分割、整形同加餡料，睇吓麵包入焗爐前最後發酵的過程。
Participants work with dough on-site, trying dividing, shaping, and adding fillings, and seeing the final proofing before baking.
食 EAT
導師同學員一齊整嘢食，學習如何將冷藏麵包轉化成為餐枱上的美食，配自家製醬料同香料浸橄欖油。
The instructor and participants prepare food together, learning how to turn refrigerated bread into a tasty table dish, paired with homemade sauces and herb-infused olive oil.
拎 TAKE
學員可帶返新鮮出爐的麵包、哨牙種天然酵母同醬料，另有 QR Code 網頁連結提供發酵同麵包的短片同資料。
Participants take home freshly baked bread, natural sourdough starter, and sauces, plus a QR Code link to videos and info on fermentation and bread.
哨牙刀工作室是一個約 350 呎的小島廚房式空間，小班麵包體驗、酵母實驗及食譜研發而設。以細緻慢活節奏，連結雙手、食物與人之間的關係。
Studio is a cosy 350 ft² island kitchen space designed for small bread classes, yeast experiments, and recipe development.With a slow, attentive pace, it connects hands, food, and people.
基礎班 按報名需求開班，延續過去三年的固定內容與節奏，適合第一次接觸天然酵母、想輕鬆入門的朋友。進階班. 每月設計不同主題，用來啟發、實驗和分享。
Basic Class Runs on demand, continuing the core format we have refined over the past three years. Perfect for anyone new to natural yeast who wants a gentle, relaxed introduction.
Advanced Class Features a different theme every month, designed for inspiration, experimentation and sharing.
已開班活動 OPENCLASS
微觀世界的共生與馴服
「從一顆果實的呼吸，到一瓶封存時間的野生起種。」
在哨牙坊，我們不使用速成的商業酵母，而是向大自然借取時間與糖分。這個單元將帶領你用當季的水果，誘捕空氣中看不見的野生菌群，並注入歐洲小麥麵粉，轉化為富有生命力的液態波蘭種（Poolish starter). 這不單是一場烘焙課，更是一次微觀生態的「共生儀式」。你將親手觸摸麵粉與水分子的結合，親眼見證時間在不同水合度（Hydration）下，如何魔術般地改變麵團的骨架。
The Art of Microbial Coexistence
"From the breath of a single fruit to an heirloom starter that preserves time."
At SourClass, we bypass industrial shortcuts to capture the wild, invisible life surrounding us. In this module, we entice seasonal wild yeasts with fresh fruits and marry them with premium European wheat flour to cultivate a vibrant, liquid Poolish starter.
This is more than a baking demonstration; it is an initiation into microbial coexistence. You will feel the exact moment flour and water lock into a matrix, and witness how time restructures dough across varying levels of hydration.
你將學會：
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果氣與麥香的編織：掌握如何將水果酵母液與不同筋性的麵粉搭配，調配出層次豐富的風味與口感。
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哨牙坊的酵母家族：親自認識與接觸長洲工作室獨家培育的幾款酸種類型，理解牠們如何雕琢出麵包獨一無二的靈魂與氣孔。
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活性的時空轉移（轉換與保存）：學會將液態酸種（Liquid Starter）轉化為便於長期保存、便於抗衡時間的硬麵種（Stiff Starter），並掌握在需要時重新將其喚醒、激活的完整邏輯。
What You Will Master:
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The Alchemy of Fruit and Grain: Learn how to pair custom fruit yeast waters with diverse flours to sculpt rich, complex flavor profiles and structural integrity.
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Our Living Archive: An introduction to the unique sourdough cultures bred right here in our Cheung Chau studio, understanding how they shape a bread's crumb, texture, and character.
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The Art of Preservation & Awakening: The science of converting a liquid starter into a robust stiff starter for resilient, long-term storage, and the ritual of reactivating it back into active liquid when it's time to bake.
「放低筆與電話，雙手留給濕潤的空氣與麵糊。打開所有感官，盡情地活在麵團和哨牙種之當下。 發酵的科學與路徑，已為你穩妥記取二維碼網上細看 。」
麵粉的數學結構與兩日時間儀式
「用冷靜的公式精算配比，用溫熱的雙手揉捏時間。」
酸種麵包的迷人之處，在於它是感性藝術與理性科學的完美交界。這不是一場照本宣科的烘焙體驗，而是一次從零建構「食物配方」的實踐。
在這個模組中，你將不再只是個「照著食譜做」的旁觀者，而是成為麵包的「風味建築師」。
The Mathematical Structure of Flour & The Two-Day Ritual
"Calculate precise ratios with cool formulas; knead time itself with warm hands."
The fascination of sourdough bread lies in its existence at the exact intersection of sensory art and rational science. This is not a rote baking experience; it is an active practice of building a "food formula" from the ground up.
In this module, you will step away from being a mere bystander "following a recipe" and instead become a true "flavor architect" of your bread.