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“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!!!!!!”
3 cups

Ingredients Nutrition


  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.

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