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</html><thumbnail_url>https://richemont.swiss/wp-content/uploads/2023/11/sourdough_summit_2019-scaled.jpg</thumbnail_url><thumbnail_width>2560</thumbnail_width><thumbnail_height>1097</thumbnail_height><description>The Richemont Craft School and the International Richemont Club held a symposium at the Swiss Museum of Transport in Lucerne on May 9, 2019. Experts from the fields of practice, nutritional science and research spoke about the latest findings on bread, palatability and digestibility and their connection to sourdough. Highlight Video Bildgalerie Sourdough library The [&hellip;]</description></oembed>
