About the Creator
Shari MAC
About the Creator
I’m Shari MAC, the founder of Sinless Sourdough™ — a proud Métis woman, lifelong baker, and creator of a new way to enjoy authentic sourdough while living a Keto or Low-Carb lifestyle. I am also autistic (ASD Level 1), which shapes how I think, create, and work — with deep focus, precision, and an unwavering commitment to doing things properly.
Sinless Sourdough™ was born from a deeply personal place.
After experiencing profound loss and navigating a period of grief that reshaped my life, I felt called to create something meaningful — something that honoured my family, my heritage, and my belief that food can nourish both the body and the spirit.
Bread has always been part of my story.
I grew up surrounded by baking traditions, from family bannock to classic breads shared around the table. Those early experiences stayed with me as I went on to work professionally in the food world — as a syndicated food and wine columnist, award-winning cookbook author, and educator.
When I later adopted a low-carb lifestyle to reclaim my health, I quickly realized something was missing.
There was no true sourdough for people who needed lower carbs — only imitations. Many recipes mimicked flavour, but none delivered the depth, character, and experience of real sourdough baking.
So I began exploring a different path.
Through years of hands-on experimentation, patience, and deep respect for traditional baking, I developed a way to bring authentic sourdough flavour and texture into a modern Keto and Low-Carb kitchen — without relying on shortcuts or compromises.
That work became Sinless Sourdough™.
Today, Sinless Sourdough™ exists to help people enjoy real bread again — bread that fits into a low-carb lifestyle, feels deeply satisfying, and reconnects us to the joy of baking.
This brand isn’t about restriction.
It’s about intention.
It’s about choosing quality, care, and nourishment — one loaf at a time.
My hope is that Sinless Sourdough™ supports not only your health, but also your sense of comfort, creativity, and connection in the kitchen.
Welcome to Sinless Sourdough™.
The Quest for Authentic Low-Carb Sourdough
WHAT IS AUTHENTIC LOW-CARB SOURDOUGH?
A quick search for “low-carb sourdough” will often lead to recipes that rely on tangy ingredients such as vinegar, yogurt, buttermilk, lemon juice, or sauerkraut juice. While these ingredients can mimic sourdough flavour, they do not create authentic sourdough.
True sourdough is produced through natural fermentation driven by living Lactobacillus cultures and wild yeasts. These microorganisms work together over time to develop sourdough’s signature flavour, structure, and long-recognized digestive qualities.
Recipes that rely on added acids or commercial yeast may taste sour, but they do not produce the complex fermentation that defines real sourdough.
SINLESS SOURDOUGH™ AND CARBS
A typical slice of traditional supermarket sourdough can contain 28 grams of net carbs or more per slice. Just two slices can exceed the daily carbohydrate intake many people aim for when following a low-carb lifestyle.
Sinless Sourdough™ was created to change that.
Depending on the recipe, Sinless Sourdough™ breads and baked goods range from 0 to under 10 net carbs per slice, making it possible to enjoy real sourdough while staying within a low-carb or ketogenic way of eating.
HOW SINLESS SOURDOUGH™ IS DIFFERENT
Sinless Sourdough™ is built on authentic fermentation, not shortcuts.
Instead of relying on vinegar, yogurt, or instant yeast to imitate sourdough flavour, Sinless Sourdough™ uses real Lactobacillus cultures and wild yeasts to create genuine sourdough through fermentation.
After extensive research, experimentation, and refinement, Sinless Sourdough™ dehydrated starters and baking methods were developed to support authentic sourdough fermentation in a low-carb environment.
The result is real sourdough bread and baked goods with true fermentation, rich flavour, and dramatically fewer carbs than traditional sourdough.
My Former Career
Before founding Sinless Sourdough™, I spent over 30 years in the gourmet food and wine industry as a syndicated food and wine columnist, international award-winning and best-selling cookbook author, newspaper food editor, recipe developer, educator, keynote speaker, and television co-host.
I co-hosted television programming alongside the late Al Waxman and Anne Kennedy, and my work appeared in syndicated print media across North America. My professional focus centered on sensory science, flavour perception, and the relationship between food, fermentation, and taste.
My research and applied work in sensory science—particularly in wine and food pairing—was incorporated into educational programs at George Brown College and the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University in Ontario, Canada, where it was used to train chefs, sommeliers, and wine professionals.
I am also the creator of the Icewine Flavour Wheel© and the Canadian Wine Wheel©, both developed as professional tools to support wine education and sensory training.
Over time, the demands of this career, combined with constant exposure to rich food and alcohol, took a toll on my health. I gained over 70 pounds and reached a point where change was no longer optional.
That moment marked the end of one chapter—and the beginning of the work that would eventually lead to Sinless Sourdough™.
Need Help? Contact support: sinlesssourdough@gmail.com