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Sherri's Sourdough

Sherri's Story
Sherri 1_edited.jpg

Sherri's Story

Sherri Lynn Hayward lived a life grounded in love, service, and quiet strength. A proud U.S. Marine and a dedicated 25-year employee at MACSTEEL, Sherri brought discipline and integrity to all she did—but it was in her retirement that she truly flourished in her favorite role: Mother & Nana. From her garden to her kitchen, Sherri’s hands were always busy making life more beautiful and comforting for those she loved. She was never happier than when baking something warm or crafting something thoughtful for her family.

Sourdough became one of her most treasured love languages—each loaf a gift of time, care, and connection. Whether it was shaping dough in the early morning hours or delivering freshly baked bread to her daughter and grandchildren, Sherri found deep joy in feeding others, both in body and in spirit. Her legacy lives on in the traditions she created, the family she cherished, and the quiet, steady love she poured into every handmade thing. ​​

Sherri's sourdough starter has been lovingly divided among those closest to her—each portion a living reminder of her warmth, care, and the way she nurtured those around her.

​If you have found our page, you have received a descendant of Sherri's special starter.
Please keep Sherri's memory alive by labeling every starter split you share with www.sherrisstarter.com
How to Care

Caring For Your Starter

Your sourdough starter is a living culture of wild yeast and beneficial bacteria. Think of it like a little pet— it needs food, water, and a bit of attention to stay happy and healthy.

Looking to Bake Often?

Keep your starter on your counter and feed daily.

Daily Routine (Room Temperature):

Once per day, do the following:

  1. Stir your starter to see how it smells and looks. It should be a little tangy and bubbly.

  2. Discard (throw away) about half of it (you can compost it or save for recipes).

  3. Feed with:

    • ½ cup  unbleached or bread flour

    • ¼ cup water (filtered or dechlorinated if possible)
      (Or use equal weights of flour and water if using a scale—e.g., 50g each)

  4. Mix well until it’s a thick, smooth paste.

  5. Cover loosely (lid not airtight—use a jar lid set on top or a cloth with a rubber band).

  6. Leave it on the counter at room temperature.

You should see bubbles forming within 4–6 hours after feeding.

 

You can start your dough at this time, or reseal for a future baking day.

Baking Less Frequently?

Your starter can be kept in the fridge to keep it happy with less frequent baking (also great for vacations!)

Weekly Routine (Fridge Storage):

  1. Take it out of the fridge.

  2. Let it come to room temp (1–2 hours).

  3. Discard half.

  4. Feed as usual (½ cup flour, ¼ cup water).

  5. Let it sit out for 1–2 hours after feeding, then return it to the fridge.

Bread
Tips & Tricks
Fresh Sourdough

Tips & Tricks

We can't all have Sherri's knack for great baking, but these tips will help you bake beautiful loaves, over and over again.

General Maintenance​​​

Feed regularly: Once established, feed your starter every 12–24 hours at room temp or weekly if refrigerated.

  • Use a 1:1:1 ratio (starter:flour:water by weight) for a balanced, predictable feeding.

  • Use filtered or dechlorinated water: Chlorine can inhibit yeast and bacteria.

  • Weigh ingredients with a kitchen scale for consistency.

  • Mark the jar level with a rubber band or marker to track rise and activity.

 
Tricks for a Healthier, More Active Starter

  • Warm it up: Yeast loves 75–80°F (24–27°C); place in a warm (but not hot) spot to speed activity.

  • Use whole grain flour (like rye or whole wheat) occasionally to boost microbial diversity.

  • Stir between feedings to redistribute yeast and aerate the mixture.

  • Don’t overfeed: Only feed when the starter has peaked or is starting to fall.

 
Troubleshooting Common Issues

  • Not rising?

    • Starter may be too cold → warm it up.

    • May be underfed → increase feeding frequency.

    • Old flour or poor water quality → try different brands or filtered water.

  • Too sour?

    • Feed more frequently or increase flour ratio to starter.

    • Avoid over-fermenting.

  • Smells off (e.g., rotten or like acetone)?

    • Usually means it's hungry → discard and feed more frequently.

    • If mold is present (fuzzy, pink/orange/black), discard the whole starter.

  • Separation (hooch)?

    • Indicates hunger → pour it off or stir in, and feed.

  • Too runny or too thick?

    • Adjust water or flour slightly to reach a thick pancake batter consistency.

 
Storage & Revival

  • Fridge storage: Feed, let rise 2–4 hours, then refrigerate. Feed once a week to maintain.

  • Forgotten starter? Even after weeks, it can often be revived with regular feedings.

  • Freeze backup starter: Dry or freeze a portion in case of mishaps.

 
Baking Readiness

  • Starter is ready when: it doubles in size within 4–6 hours after feeding and passes the float test (a spoonful floats in water).

  • Don’t bake with sleepy starter: If it’s sluggish, give it a few days of consistent feedings first.

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