Mark Shepard
Mark Shepard’s Sour Foods Page

Sourdough ~ Yogurt ~ Sauerkraut ~ Pickles ~ Foolproof Ferments ~ High-Temp Fermenting ~ 24-Hour Fermentation



Welcome! Here are resources from long-time fermenter Mark Shepard to help you make foolproof ferments for sourdough, yogurt, sauerkraut, and pickles—all at high temperatures for 24 hours or less!


Mark’s Sour Foods Books!

Book Cover: Smart Sourdough

Smart Sourdough

The No‑Starter, No‑Waste, No‑Cheat, No‑Fail Way to Make Naturally Fermented Bread in 24 Hours or Less

Book Cover: Smart Yogurt

Smart Yogurt

New Ways to Make Yogurt that Minimize Prep, Optimize Output, Improve Taste and Texture, Add Natural Flavors, Reduce Intolerance, and Boost Probiotics

And More . . .


Sourdough Superstitions

Common myths about making sourdough bread. From Smart Sourdough.


Who’s Afraid of Baker’s Yeast?

The case for adding baker’s yeast to sourdough bread. Adapted from Smart Sourdough.


Flour Fallacies

Understanding your choices for sourdough bread. Adapted from Smart Sourdough.


Yogurt Facts & Fictions

Common myths about yogurt and yogurt making. From Smart Yogurt.


The Case of the Phony Yogurt

L. reuteri, Dr. William Davis, and the truth about inulin pudding. Adapted from Smart Yogurt.


Avian Flu and Your Yogurt

Could the flu affect firming? An addendum to Smart Yogurt.


A Cure for Tooth Decay?

How I started eating naturally fermented foods and stopped getting cavities.


About Mark’s Sour Foods Books

Info on fermented foods books written by Mark.


About Mark and Sour Foods



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