COOR'S SOURDOUGH STARTER

This is a recipe for a sourdough starter that I found on a long-lost archived newspaper.  I use it for No-Knead Sourdough Bread:

Ingredients for Starter:

1 pkg active dry yeast
1 cup warm water
2 cups all purpose flour
1 - 12 oz can beer, flat
1 Tablespoon granulated sugar

Soften yeast in warm water.  Stir in flour, beer and sugar.  Beat until smooth.  Place in a wide-mouth jar.  Cover loosely with cheesecloth.  Let stand at room temp 5-10 days, stirring 2 or 3 times a day. Mixture will foam and bubble.  If room is warm, let stand a shorter time than if cool.  When it begins to separate into a creamy-thick bottom with a thin, amber-liquid top, it's ready to use--activity  has stopped and the dough has flattened out and an amber liquid has surfaced to the top.  Now, mix it up/stir well and it's ready to bake/use in a recipe.  (Stirred up, it will look like whipped cream.)  Use or cover loosely and refrigerate till ready to use.

To keep starter going:  for each 1 cup starter used, add 3/4 cup water, 3/4 cup all purpose flour, and 1 teaspoon granulated sugar to remainder.  Let stand at room temp until bubbly, at least one day.  Cover loosely and refrigerate for later use.  If not used within 10 days, add 1 teaspoon sugar.  Repeat, adding granulated sugar every 10 days.

Enjoy!