1st Richemont Sourdough Summit

Healthy & Tasty Bread with Sourdough

346 Experts from 13 countries met on 9 May 2019 for the 1st Richemont Sourdough Summit at the Swiss Museum of Transport Lucerne. It offered valuable suggestions and a useful exchange on all aspects of the topic.

Sourdough is Trendy

As an introduction, Jorge Pastor, President of Richemont Club International and initiator of the event, described that the switch to short, direct leavening did not take place until the 20th century and that one now returns to the long leavening. «Bread is biotechnology, and that's what arouses the interest of science,» he added. And so the lectures at the summit were mainly scientifically shaped.

Most of the speakers came from academic research. They placed high demands on the audience and on the six-lingual translation team with scientific studies and terminology. But the positive key messages were always understood: sourdough makes baked goods tasteful and durable and serves the health and prevention of various diseases.

However, this message needs to be conveyed much more to customers, who are often very interested in nutrition issues, and to be formulated in a more attractive way said Michael Kleinert from the Zurich University of Applied Sciences and Bernd Kütscher, Director of the Academy of German Bakers. The two of them together published the book "The Language of Bread", which gives practical guidance. Heinrich Beck from the South German company BeckaBeck showed in practice how this can be successfully achieved. It was recommended that instead of calling it sourdough, as in the Latin languages, to rather speak of mother dough or bread with a mild acidity.

Science Emphasizes the Benefits

The scientific data backed up by many study results showed that the fermentation processes triggered by sourdough and long leavening further improve the already high quality of bakery products, prevent allergies and diseases, and reduce salt and sugar to improve tolerability and health. The addition of vegetables, vitamin D etc. to sourdough further emphasizes these benefits.

«Sourdough is the baker's soul. Give the bread a soul again” quoted Richemont Director Reto Fries at the end baker Martin Auer from Graz (A).

Networking und Documentation

In addition to the many suggestions from the presentations, the coffee and food breaks of the all-day event were also valuable: Market stalls provided sourdough pastries from Belgium, Germany, Italy, Croatia, Luxembourg, Spain and Switzerland. Eight sponsors presented their samples and also offered sourdough pastries for testing, including gluten-free products that have reached a good taste level today. The exchange with experts from home and abroad about what they heard and their own experiences was as well very interesting.




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Access can be found on the back of your badge or in the brochure you received at the sourdough summit.


Session Speaker(s) Time
Registration and welcome coffee ..... 08:00 - 08:45
Welcome and introduction Reto Fries, Jorge Pastor 08:50 - 09:00

Topic 1: “Ingredients”

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How does the selection of ingredients influence the bread quality - cereals, pseudo cereals and other ingredients. Dr. Francisco Barro Losada 09:00 - 09:30
How can the health value of bread be taken into account already at the grain growing stage? Where does the future go? Ancient grains PD. Dr. Friedrich Longin 09:30 - 10:00
Has carried out various tests with cereals – practical experience Heinrich Beck 10:00 - 10:15
Open question and answer session "Ingredients" ..... 10:15 - 10:30
Coffee break
..... 10:30 - 11:00

Topic 2: “Sourdoughs”

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Sourdough for improving the nutritional properties of cereal products Prof. Elke Arendt MSc, PhD, DSc 11:00 - 11:30
Omics approaches to understand sourdough fermentation processes Prof. Dr. ir. Luc De Vuyst 11:30 - 12:00
Gluten free sourdoughs / Reduction of fodmap Dr. Markus Brandt 12:00 - 12:15
Culture of sourdough in Germany: „What’s happening in Germany“ Bernd Kütscher 12:15 - 12:30
Open question and answer session "Sourdough" ..... 12:30 - 12:45
Lunch and market stalls
..... 13:00 - 14:00

Topic 3: "Processes"

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Sourdough fermentation processes applied to non-wheat ingredients: nutritional, functional and technological effects Prof. Dr. Carlo Rizzello 14:00 - 14:30
Tracking down the taste of sourdough bread Prof. Dr. Michael Kleinert 14:30 - 14:45
Research projects from Austria, „Fermkult Austria“ DI Christian Kummer 14:45 - 15:00
News from the Sourdough Library St. Vith Karl de Smedt 15:00 - 15:15
Open question and answer session "Processes" ..... 15:15 - 15:30
Coffee break
..... 15:30 - 16:00

Topic 4: “Nutrition”

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Providing the population with vitamin D through the processing of pre-doughs and sourdoughs, produced by using specially selected microorganisms. Dr. Jacinthe Côté 16:00 - 16:15
Sourdough as a health vector in the microbiome era Dr. Gianfranco Grompone 16:15 - 16:30
Novel nutritional insights on sourdough fermentation Prof. Marco Gobbetti 16:30 - 17:00
Open answer and question session "Nutrition" ..... 17:00 - 17:15
Short coffee break
..... 17:15 - 17:30

Topic 5: "Health"

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Histamine vs. coeliac disease and its causes. Positive effects of sourdough Dr. Félix López Elorza 17:30 - 18:00
Microbiome, prebiotic and probiotic – what does all of this have to do with human health values and why it is important? Dr. PhD. Rosa del Campo 18:00 - 18:15
Bread and health. From ancient grains to today’s bread Prof. María Jesús Callejo 18:15 - 18:30
Open question and answer session "Health" ..... 18:30 - 18:45


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Summary, outlook, services of the Richemont Centre of Excellence, acknowledge-ments & farewell Reto Fries, Jorge Pastor 18:45 - 19:00
Networking apéro to close the event ..... 19:00 - 21:00