此蓮霧生於長洲南氹上游, 建道神學院附近.
於七月十五日成種, 果種充滿在水裏面, 形成氣泡, 從活躍程度看, 便感受到他們的生命力, 有一口氣, 就有生命. 今日開始他們寄生於T65麵粉, 一部份加入我們的果種部落, 令一部份造成老麵種 (天然酵母硬種 ) 保存.
長洲出世物種, 培植酵母水
蓮霧果種 生於 2021年6月.
於同月 製作硬麵種 急凍保存 .
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酵母, 小麥與水, 在長洲變身哨牙刀
野種那份狂野, 周圍都搵到, 每個啤酒場, 烘焙場都有佢哋嘅蹤影,
長洲哨牙刀 係由呢個最出名個島成長出嚟 用其空氣飲其水
小麥與水, 延續野種生命的來源. 麵粉來自法國 T65 高筋白麵粉, T150 全㝅麥麵粉, T170 黑裸麥麵粉, 而水源來自大嶼山石壁水塘.
野種很有個性的生命,隨着佢嘅自我的繁殖能力, 最活潑溫度28-32C, 最合適溫度22C, 濕度75度, 最佳睡眠溫度16C以下.
果種係一種好機械化 軍隊式, 辦公室上班, 的生命體, 喺機械化嘅環境, 佢哋全部自動波. 最合適溫度25C, 濕度80%, 最佳睡眠溫度4C.
長洲生世
野種
寄生於 T65 白麵粉 2018年3月22日
寄生於 T150 全麥麵粉 2018年4月12日
寄生於 T170 黑祼麥麵粉 2019年12月15日
果種
紅棗, 杞子, 提子, 杏脯肉 培植酵母水
寄生於 T65 白麵粉 2018年3月20日
於2019年零下20度冬眠, 復活在2020年7月.
長洲出世物種, 培植酵母水
楊桃 生於 2021年2月
桑子 生於2021年4月
荔枝 生於2021年6月
蓮霧 生於2021年7月
WILD YEAST & FRUIT YEAST
From CHEUNG CHAU
Yeast, Wheat and Water transform to Sourdough
Wild yeast runs wild. It can be found everywhere, as every beer brewer or bread baker can tell you. Cheung Chau Sourdough cultivates its own yeast from flour or fruits grown on the pirate island.
Cheung Chau born Wild yeast meets French Wheat and Lantau Island Water.
The romance between them leads to several offspring…
Three main starters, and three flours, white T65, wholegrain T150 and rye T170 gave birth to all our sourdough breads.
Wild yeast is a free spirit. It reproduces as the urge comes, it follows its own desire. It’s most driven at 28 to 32 degrees C. And it’s chilling at 22 degree and 75% humidity. While it takes a nap under 16 degrees C.
Fruit yeast is more predictable. It likes to follow a certain pattern in breeding and is very consistent. It’s cruising at 25 degrees C and 80% humidity and it goes to sleep at 4 degrees.
The scientific names of yeast species have many cool Latin name that you won't able to remember nor pronounce (just like many relatives of a family): Saccharomyces cerevisiae and Lactoballillus Brevis, Brettanomyces Lambicus ....etc
Fruit yeast raised in Cheung Chau met French T65 in March 2018. They got cryogenized and raised from the freezer and reincarnated in July 2020.
Star Fruit yeast developed on February 2021
Mulberry yeast developed on April 2021
LyChee yeast developing June 2021
Java-Apple yeast developing July 2021
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