Grandma'S Sourdough Starter

• 3 tablespoons active dry yeast
• 1 cup warm water (110 degrees)
• 2 cups all-purpose flour
• 1 (12 ounce) can beer
• 1 tablespoon sugar

1. Soften yeast in warm water.
2. Stir in flour, beer and sugar.
3. Beat until smooth. ***Do not use metal utensils or bowls!***
4. Place in a wide-mouth jar.
5. Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
6. Cover loosely and refrigerate til ready to use.
7. To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
8. Let stand at room temperature till bubbly, at least a day.
9. Cover loosely and refrigerate for later use.
10. If not used within 10 days, add 1 teaspoon sugar.
11. Repeat adding sugar every 10 days.

active dry yeast, warm water, flour, beer, sugar

Taken from www.food.com/recipe/grandmas-sourdough-starter-293139 (may not work)