Hi, I'm Sam, a chef turned gardener, fermenter & author. I write practical fermentation and cookery recipes, & seasonal essays on flavour, culture & the living world from a small farm in West Wales.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 96 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
Fine-Tuning Wild-Fermented Ginger Beer & Ginger Bug
Testing two ways of making ginger bug & making the best homemade ginger beer
It’s that time of year when evenings grow noticeably colder and heavy autumn showers come rumbling in from across the sea and sit lazy atop the hills surrounding...
How to Make Fresh Milk Kefir Cheese
A complete guide for making tangy, rennet-free, cheese
I find it disproportionately satisfying to make cheese and butter at home, particularly when both are an excuse to get a little funky with microbes.
A Year of Fermentation is finally here
The time has finally come: A Year of Fermentation is officially out today.
After more than a year of growing, researching, fermenting, photographing and writing, it feels very strange (and quite a relief) to know that this book is no longe...
What’s Inside A Year of Fermentation?
The time has finally come. My new book comes out this week.
What took over a year to research, develop, grow and write – and for so long felt so far away – is suddenly here. And some lucky people have started receiving their pre-orders alr...
An update on paid membership
Hello everyone,
I wanted to give you some advance notice that, from 27 August, paid membership of The Black Butter Club will increase from £5 to £6 per month, and from £45 to £60 per year, but most importantly, if you are already a paid me...
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Authors
The writers behind this newsletter.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
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