Grandma'S Sourdough Starter

1. 1

   Soften yeast in warm water.

2. 2

   Stir in flour, beer and sugar.

3. 3

   Beat until smooth. ***Do not use metal utensils or bowls!***

4. 4

   Place in a wide-mouth jar.

5. 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. 6

   Cover loosely and refrigerate til ready to use.

7. 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. 8

   Let stand at room temperature till bubbly, at least a day.

9. 9

   Cover loosely and refrigerate for later use.

10. 10

    If not used within 10 days, add 1 teaspoon sugar.

11. 11

    Repeat adding sugar every 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.