Grandma'S Sourdough Starter - cooking recipe

Ingredients

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

Preparation

Soften yeast in warm water.
Stir in flour, beer and sugar.
Beat until smooth. ***Do not use metal utensils or bowls!***
Place in a wide-mouth jar.
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.
Cover loosely and refrigerate til ready to use.
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.
Let stand at room temperature till bubbly, at least a day.
Cover loosely and refrigerate for later use.
If not used within 10 days, add 1 teaspoon sugar.
Repeat adding sugar every 10 days.