{"id":58066,"date":"2026-03-03T00:00:00","date_gmt":"2026-03-03T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&p=58066"},"modified":"2026-03-04T23:45:04","modified_gmt":"2026-03-04T22:45:04","slug":"sourdough-excellence-efficiency-variety-and-pure-enjoyment","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/en\/event\/sourdough-excellence-efficiency-variety-and-pure-enjoyment\/","title":{"rendered":"Sourdough excellence: Efficiency, variety and pure enjoyment"},"content":{"rendered":"

Kursdauer<\/h2>\n

5 days<\/div>\n
 <\/div>\n<\/p>\n

Zielgruppen<\/h2>\n

Professionals from bakeries, confectioneries, product development or food technology with in-depth expertise who want to use sourdough specifically to improve quality, optimize processes and expand their product range.<\/div>\n
 <\/div>\n<\/p>\n

Kursinhalt<\/h2>\n

Sourdough is much more than a traditional leavening agent – it is an expression of true craftsmanship, the basis for outstanding taste and a key to health-conscious and economically successful products. In this intensive course week at Richemont Craft School, you will gain comprehensive sourdough expertise that will enhance both your daily practice and product development.<\/div>\n
The aim of the course is to deepen your theoretical and practical knowledge of sourdough, with the goal of training you to become a specialist in this field.<\/div>\n
Over five hands-on days, you will learn how to use sourdough purposefully and efficiently, develop innovative baked goods, and simultaneously elevate the health and sensory quality of your products to a new level. The focus is on combining traditional knowledge with modern technology \u2013 for a future-oriented baking craft.<\/div>\n
The main topics at a glance:<\/div>\n
    \n
  • Understanding and managing sourdough: pH value, temperature, proofing times and flour specifications<\/li>\n
  • Integrating liquid sourdough efficiently: reproducible processes, high quality, low effort<\/li>\n
  • Pastries without yeast: Croissants, panettone and much more with 100% sourdough<\/li>\n
  • Health-conscious breads: Clean label, better digestibility and functional ingredients<\/li>\n
  • Successful marketing: Sourdough products with character and a compelling story<\/li>\n<\/ul>\n
    In this course, you will specifically expand your technical and product expertise in the field of sourdough. You will learn how to enhance flavor and digestibility, streamline processes and develop innovative products that succeed in the market.<\/div>\n
    Take the opportunity to deepen your expertise, gain new ideas for your business and make sourdough the flagship of your artisanal skill.<\/div>\n
     <\/div>\n<\/p>\n

    Kursort<\/h2>\n

    Richemont Craft School, Seeburgstrasse 51, 6006 Lucerne<\/div>\n
     <\/div>\n<\/p>\n

    Referenten<\/h2>\n

    Ueli Niederberger, sensory specialist<\/div>\n
    Vera Stocker, bakery specialist<\/div>\n
    Shehnaz Sonderegger, nutritionist<\/div>\n
    (all from the Richemont bakery team)<\/div>\n
     <\/div>\n<\/p>\n

    Bemerkungen<\/h2>\n
    \n

    The language of instruction for this course is English. Participants should have the necessary language skills to participate actively.<\/h3>\n<\/div>\n
    Including in practical work Work clothing is mandatory. <\/div>\n
    The 5-day course includes:<\/div>\n
      \n
    • Course documentation in English<\/li>\n
    • 6 overnight stays<\/li>\n
    • 6 breakfasts at Richemont<\/li>\n
    • 5 lunches at Richemont (one of them as PizzaMia)<\/li>\n
    • Drinks during breaks (mineral water, soft drinks, coffee, tea)<\/li>\n
    • 5 dinners incl. drinks at Richemont or in the city of Lucerne<\/li>\n
    • Public transport map for the city of Lucerne<\/li>\n
    • Transfers Zurich Airport – Lucerne – Zurich Airport (flight costs not included)<\/li>\n<\/ul>\n
      On Saturday, August 22, 2026, an optional trip to the mountains is planned. This trip is weather-dependent. If the weather is unfavorable, an attractive alternative program will be arranged at short notice. The price of CHF 170.00 (not included in the course fee) includes travel to and from the course by public transport, as well as a lunch including drinks.<\/div>\n
      The price per additional night in a single room, including breakfast, is CHF 130 per person.<\/div>\n
      \n

      Course costs<\/h3>\n<\/div>\n
      Richemont Club Membership price: CHF 2700.00<\/div>\n
       <\/div><\/p>\n","protected":false},"featured_media":58067,"menu_order":0,"template":"","product-category":[2577,2582],"product-language":[82],"product-place":[48],"class_list":["post-58066","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-bildung-ausland","product-category-schweiz","product-language-englisch","product-place-luzern"],"acf":[],"yoast_head":"\nSourdough Course: Expertise for Quality & Innovation - Richemont Craft School<\/title>\n<meta name=\"description\" content=\"Master sourdough in 5 days: Improve efficiency, create healthy & flavorful baked goods, and elevate your skills at Richemont Craft School.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemont.swiss\/en\/event\/sourdough-excellence-efficiency-variety-and-pure-enjoyment\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough excellence: Efficiency, variety and pure enjoyment\" \/>\n<meta property=\"og:description\" content=\"Master sourdough in 5 days: Improve efficiency, create healthy & flavorful baked goods, and elevate your skills at Richemont Craft School.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemont.swiss\/en\/event\/sourdough-excellence-efficiency-variety-and-pure-enjoyment\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemont\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-04T22:45:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2025\/11\/sourdough_excellence_kachel-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1440\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemont.swiss\/en\/event\/sourdough-excellence-efficiency-variety-and-pure-enjoyment\/\",\"url\":\"https:\/\/richemont.swiss\/en\/event\/sourdough-excellence-efficiency-variety-and-pure-enjoyment\/\",\"name\":\"Sourdough Course: Expertise for Quality & Innovation - 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