Ars pistorica
ian loweViews from the bottom of the food pyramid.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 8 | Founded | 6 years ago | Last Issue | 7 months ago |
| Active | |||||
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arspistorica.substack.comLatest Issues
Lousy Beets
Thought I’d share some technical notes on product development at Apiece Apizza, for those interested.
Our primary flour at the pizzeria will be Laucke Euro, a medium-strength, roller-milled T-55. The closest American equivalent, perfor...
“Microbes & Invertebrates & Plants, Oh My!”
“It should also be stressed that the considered features of polysaccharides … lead to the most general hypothesis that could be formulated as ‘everything that an animal can do, biopolymer molecules can do.’”
–Vladimir Tolstoguzov
The titl...
Autolysis to the Autolysis!
Q. I am a beginner and have been doing a lot of reading, everyone else seems to be saying autolyse helps to develop gluten, so it's not true? So it's not a necessary step? Please elaborate if you have the time.
You’ve already correctly ans...
Aphorisms, Axioms, Rules, Guidelines, Commandments & Sayings: I’ll Have None of It
Julia Child was right. The goal is joy. Everything else is ancillary.
If you’re either new to baking, working in small batches, or self-taught, chances are you’re over-hydrating, under-developing and under-fermenting.
Ars Pistorica is a r...
A Letter to New Bakers
Welcome to the club! Our membership is billions strong and counting, with historical roots stretching back hundreds of thousands of years. I know you’re keen to learn, so let’s dig into the basics you’ll need to get started.
“Baking” is a...
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| Subscribers | Monthly Web Visits | Accepts Sponsors | |||
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Authors
The writers behind this newsletter.
i'm always thinking about bread.
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