Alejandro’s Substack
Alejandro LunaMy personal Substack
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 40 | Founded | 2 years ago | Last Issue | 25 days ago |
| Active | |||||
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alejandromluna.substack.comLatest Issues
Sourdough Bread: Mixing, Fermentation, Shape, and Practice (Part #2)
From Dough to Loaf: The Science and Practice of Artisan Baking
Chapter 1
Pan de Masa Madre: Mezclado, Fermentación, Formado y Práctica (Parte 2)
De la Masa a la Hogaza: La Ciencia y la Práctica de la Panadería Artesanal
Capítulo 1
Pan de Masa Madre: Fermentación, Estructura y Control (Parte #1)
Un Análisis Técnico y Cultural en Profundidad sobre Fermentación y Estructura
Del pan de masa madre se habla mucho, pero pocas veces se explica de verdad. Se repiten rutinas, horarios y fotos de migas abiertas, pero casi nunca se aborda po...
Sourdough Bread: Fermentation, Structure, and Control (Part #1)
A Technical and Cultural Deep Dive into How Sourdough Works
Sourdough Bread gets talked about a lot, but rarely explained properly. You hear about starters, schedules, and crumb shots, yet very little about why things behave the way they d...
Dentro de la cocina del chocolatero
Ganaches, rellenos, vida útil y los sistemas detrás de la confitería moderna de chocolate
Capítulo 1. Contexto y alcance
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| Subscribers | Engagement | 77 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
I’m Alejandro Luna, a pastry chef blending tradition and creativity. Passionate about sourdough panettone and global flavors, I share my craft through teaching, learning, and connecting through food.
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