- Wallace Ko
- Feb 4
- 3 min read
今年丙午赤馬，火勢極盛，赤馬奔騰，象徵激情爆發。長洲位處香港西南偏南，正落離卦方位，哨牙刀在這一年、容易燒盡虛耗。多啲返嚟當下睇下天氣歷法查下船期 長洲哨牙刀網站酸種麵包介紹與島外送消息、每月一次海外寄送清單、哨牙坊的基礎與進階課堂、 私人組團活動選項、過去兩年機構合作回顧，
終於整理好的哨牙筆記新頁面。
2026 the year of the horse carries a strong fire energy, speed, excitement, constant stimulation, that easily burns out. Slow down and take a Cheung Chau present with us, the weather, calendar and ferry times. The Cheung Chau Sourdough website has just been updated with new sourdough bread introductions and out‑of‑island delivery news (including a once‑a‑month overseas shipping list), refreshed basic and advanced SourClass workshops, private group booking options, a recap of the past two years of institutional collaborations,
Newly organised Sournote page.
島外送 out‑of‑island delivery
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。
進階班每月不同主題，用來啟發、實驗和分享。所有進階課程都需要曾參加過 sourdough／天然酵母活動，或已有相關經驗。
We offer two levels of classes for individual enrollment: Basic and Advanced.
Basic ClassRuns 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 ClassFeatures a different theme every month, designed for inspiration, experimentation and sharing. All advanced classes require prior participation in our sourdough / natural yeast activities, or equivalent experience.
機構團體合作
過去兩年開始同唔同機構合作，接觸到嘅人同圈子闊咗好多，透過活動、音樂節、表演同文化機構嘅交流，「哨牙種」慢慢由長洲擴散開去，進駐多戶冰櫃冬眠中 。 今年我參加咗兩個好有意思嘅大型活動 「30 間音樂節」我哋負責酸種三文治加. 另一個更有意思「卡比巴拉表演藝術節」 我帶佢麵包去柴火燒請人食。之後我歌德書院同學生講酵母、講麵包，延續咗幾個文化合作：包括同德國領事館文化局喺「味道圖書館」、元創方嘅展覽，以至喺 PolyU 理工大學戶外展位介紹酵母麵包，等更多人用味道去認識發酵。
Institution group collaboration
Over the past two years, I’ve been collaborating with different organisations, and my “Cheung Chau Sourdough stiff starter” has slowly spread from Cheung Chau into many home freezers. This year I joined two special events — making sourdough sandwiches for “CT Music Festival” and baking bread in a wood‑fire to share at “Capybara Performance Arts Festival”. I also spoke about yeast and bread at Goethe-Institut’s school, and continued cultural collaborations with the German Consulate, Taste Library at PMQ and an outdoor booth at PolyU to help more people discover fermentation through flavour.
私人組團
同家人、朋友或者同事一齊嚟嘅，就選私人組團啦。人數彈性大，內容都可以自訂——想專注酸種麵包、想加埋發酵小食、想輕鬆傾計定想深入做量產，都得。訂製一場屬於你哋嘅長洲下午，手沾滿麵粉，笑聲混著海浪聲，特別溫暖。
個人參加
—個人嚟嘅你，歡迎加入我哋嘅獨立活動——同唔同嘅酸種愛好者一齊學酵母嘅秘密、揉麵團、聞發酵嘅味道，邊做邊聊，結識新朋友，享受那份手作同知識帶來嘅小小喜悅。無壓力，嚟到就係自己嘅節奏。
Basic class
基礎班 : 發酵與麵包 Basic Class – Fermentation & Bread 
基礎班 酸種方包作坊 Basic class Sourdough soft loaf workshop 
基礎班 - 半日制酸刀作坊 Basic class Sourdough soft loaf workshop
Advanced Class
進階-主題研究 全日作坊 Advanced Themed Full‑day Workshop 
進階-主題研究 全日作坊, Advanced – 2days focus seassion workshop 
進階-苦力量產兩日工坊, Advanced – 2 days Intensive Food‑Stock
已經更新了 如果唔見咗個二維碼私訊我. Had Updated if you lost your QRcode, message me.
