Grandma's Sourdough Starter

This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!

• Ready In: 120 hrs
• Yields: 3 cups

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

Directions

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.