酸種麵包需要精準嘅成分計算同時間發酵。學員可選最多三款麵粉，調整比例打造個人風味，手工揉捏麵團，加入乾果或香料等餡料，增加層次。兩日制課程會深入慢發酵過程：第一日攪拌、切割、整形，第二日烘焙同包裝。慢發酵同低溫處理提升風味同口感，仲易消化。長洲只需35-50分鐘船程，遠離城市喧囂，有多款度假屋選擇過夜，兩日假期帶返十日早餐份量嘅酸種麵包。

Sourdough requires precise ingredient ratios and time to ferment. Choose up to three flours, tweak proportions for custom flavor, and knead dough by hand, adding fillings like dried fruit or spices for depth. The Two-Day class dives into slow fermentation: Day 1 for mixing, cutting, and shaping; Day 2 for baking and packing. Slow and cold fermentation boosts taste, texture, and digestibility. Just 35-50 minutes by ferry, Cheung Chau offers holiday homes for an overnight stay—take home 10 days’ worth of breakfast bread.