Alejandro’s Substack
Alejandro LunaMy personal Substack
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 38 | Founded | a year ago | Last Issue | a month ago |
| Active | |||||
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alejandromluna.substack.comLatest Issues
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
Inside the Chocolatier’s Kitchen
Ganache, centres, shelf life, and the systems behind modern chocolate confections
Chapter 1. Context and scope
El Arte de las Mermeladas, Confituras y Untables de Fruta para Pastelería
Un análisis técnico y detallado de cómo la fruta, el azúcar, la pectina y la acidez definen la estructura, el sabor en mermeladas, confituras, jaleas, marmaladas, conservas y aplicaciones modernas.
Capítulo 1. Introducción y clasificación
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| Subscribers | Engagement | 64 | 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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