入嚟長洲學整酸種麵包, 了解天然酵母, 今季新開咗三組班, 2個小時酵母輕食講, 半日制5個小時麵包工房, 兩日制16小時苦力量產
Come to Cheung Chau make natural yeast sourdough bread, this season had set up 3 kind of workshop, 2 hours yeast and bread talk, half day 5hours bread making, 2days 16 hours mass making a lot of breads and spread.
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
半日制天然酵母酸種麵包工作坊！我們提供四個常規課程：酸刀工作坊、法棍工作坊、意式工作坊同方包工作坊。喺導師指導下，學習揉麵、發酵同烘焙.
Half-day natural yeast sourdough workshops! Choose from four regular classes: Sourdough, Baguette, Italian Bread, or Tin Loaf. Under expert guidance, learn kneading, fermentation, and baking.
地點:長洲哨牙刀工作室
每班限六人
下午兩點至七點
Location : Cheung Chau sourdough workshop
Each class limited to 6peoples
2pm to 7pm
兩日制量產工作坊
加入14-16小時+嘅兩日制量產工作坊，體驗天然酵母麵包嘅極致製作！提供兩個課程, 專注酸種麵包同悲哥，學習揉麵、發酵、整形，濃郁風味嘅「苦力」傑作！留兩日喺長洲除咗整麵包可以感受吓放假旅遊
Two-Day Mass Production Workshop
Join our 14-16+ hour two-day mass production workshop to master natural yeast bread-making! Choose from two classes focusing on sourdough and bagels, learning kneading, fermentation, and shaping for bold, flavorful creations. Spend two days in Cheung Chau, baking and enjoying a relaxing holiday vibe!
SOURPOST - 哨牙報
