在亞洲的心臟地帶，香港的摩天大樓和繁忙街道中，一場烘焙革命正悄悄興起。這座城市，曾以其柔軟的白色三明治麵包和傳統的中式麵包店而聞名，現在正擁抱著酸種麵包製作的藝術。這種古老的技術，以其複雜的風味和健康益處，正在改變香港的麵包文化，並將人們聚集在一起，共享對手工烘焙的熱情。香港正在逐漸成為一個酸種麵包中心，這一轉變並非一蹴而就，而是由對家庭烘焙的日益興趣和對更健康、更天然食品的渴望所推動的漸進式變化。疫情加速了這一趨勢，人們通過烘焙儀式尋求慰藉和聯繫。酸種麵包，以其簡單的成分和自然的發酵過程，成為了這種回歸基本的象徵。香港的烘焙用品店，如Twins Baking Supplies和I Love Cake，見證了對酸種麵包發酵劑、麵粉和其他烘焙必需品需求的增加。社交媒體平台上充斥著酸種麵包的食譜、技巧和充滿活力的家庭烘焙者社群，他們分享著成功和挑戰。這種集體的熱情在香港創造了一個蓬勃發展的酸種麵包文化，有更多的人比以往任何時候都更深入地探索烘焙的藝術。
In the heart of Asia, amidst the skyscrapers and bustling streets of Hong Kong China, a culinary revolution is quietly rising. The city, once known for its soft, white sandwich bread and traditional Chinese bakeries, is now embracing the art of sourdough bread-making. This ancient technique, with its complex flavors and health benefits, is transforming Hong Kong’s bread culture and bringing people together in a shared passion for artisanal baking.
The Sourdough Renaissance: A Shift in Baking Culture
The transformation of Hong Kong into a sourdough central didn’t happen overnight. It was a gradual shift, fuelled by a growing interest in home baking and a desire for healthier, more natural foods. The covid pandemic accelerated this trend, as people sought comfort and connection through the ritual of baking. Sourdough, with its simple ingredients and natural fermentation process, became a symbol of this return to basics.
Baking supply shops in Hong Kong, such as Twins Baking Supplies and I Love Cake, have seen an increase in demand for sourdough starters, flour, and other baking essentials. Social media platforms are buzzing with sourdough recipes, tips, and vibrant communities of home bakers sharing their successes and challenges. This collective enthusiasm has created a flourishing sourdough culture in Hong Kong, with more people than ever exploring the art of bread-making.
The Sourdough Sisters: Pioneers of the Movement
At the forefront of this movement are Tiffany and Stephanie Tse, the dynamic duo behind Cuít, a café and bakery specializing in sourdough bread and pastries. Located in Sai Kung, a picturesque area known for its natural beauty, Cuít has become a destination for sourdough enthusiasts.
The sisters’ journey into the world of sourdough began with their love for food and a desire to bring something unique to their hometown. Tiffany, the elder sister, found her passion for bread-making during her studies in Hong Kong and Britain. She was mesmerized by the process of sourdough fermentation and the artistry involved in crafting the perfect loaf. Stephanie, on the other hand, discovered her love for the culinary arts in Copenhagen, where she was inspired by the city’s vibrant food scene.
Together, they opened Cuít, which means “well done” in French, a nod to their preference for bread with a crispy, caramelized crust. The café’s sourdough bread, made with a blend of stone-ground and high ash content flour from France and Japan, is a testament to their commitment to quality and craftsmanship.
The Art and Science of Sourdough Baking
Sourdough bread-making is both an art and a science. It requires patience, precision, and a deep understanding of the fermentation process. The key to Cuít’s success lies in their slow fermentation technique, which allows the flavors and textures of the bread to develop fully.
The sourdough starter, a mixture of flour and water that harbours natural yeast and bacteria, is the heart of the process. It is carefully maintained and fed to ensure its health and vitality. The fermentation process not only leavens the bread but also breaks down gluten, making it easier to digest and giving sourdough its characteristic tangy flavor.
A Cultural Shift: Embracing Artisanal Bread
The rise of sourdough culture in Hong Kong represents a broader shift in the city’s culinary landscape. People are increasingly seeking out artisanal, handcrafted foods that offer a deeper connection to the ingredients and the process of creation. Sourdough bread, with its rich history and complex flavors, embodies this desire for authenticity and quality.
The popularity of sourdough has also sparked a renewed interest in other traditional bread-making techniques, such as Japanese milk bread and European-style rye bread. This diversity of breads reflects Hong Kong’s multicultural identity and its openness to culinary influences from around the world.
The Future of Sourdough in Hong Kong
As the sourdough movement continues to grow, it is clear that this is more than just a passing trend. Sourdough bread has become a symbol of a larger movement towards healthier, more sustainable eating habits. It represents a return to the basics, to the time-honoured traditions of bread-making that have sustained communities for centuries.
The future of sourdough in Hong Kong looks promising, with more local micro bakeries, cafes, restaurants, and home bakers embracing this ancient art. The city’s sourdough culture is a testament to the power of food to bring people together, to inspire creativity, and to celebrate the simple pleasures of life.
As Hong Kong continues to evolve as a culinary destination, sourdough bread will undoubtedly remain a cherished part of its gastronomic landscape, a delicious reminder of the city’s rich history and vibrant future.
resources and citations
South China Morning Post
The Honeycombers
Timeout Magazine
Tatler Asia
Michelin Guide
Women In Work
Facebook Group
ULifestyle
