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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! |
 Smart SourdoughThe No‑Starter, No‑Waste, No‑Cheat, No‑Fail Way to Make Naturally Fermented Bread in 24 Hours or Less |
 Smart YogurtNew Ways to Make Yogurt that Minimize Prep, Optimize Output, Improve Taste and Texture, Add Natural Flavors, Reduce Intolerance, and Boost Probiotics |
And More . . . |
Sourdough
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
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.
And More . . .
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.