This Sourdough starter recipe came down to me from my great aunt who got the recipe and her first starter from a friend of hers in the 1960's. Her friend in turn had the starter and recipe passed down to her from her grandmother about 30 years earlier, so my aunt's starter by the time she got hers was already about 30 years old and then she still has the same starter so it is at least 70 yrs old now and her friend told her when she gave it to her that her grandmother had brought it from Russia in the early 1900's. Well anyway this is the recipe as was given to me by her.
Note: This recipe contains bakers yeast in the form of dark beer, meaning that this is not the traditional sourdough process (of rising the dough with just wild yeasts, coming from the fermentation of flour + water).
Combine all ingredients into a crock with a crockery lid. Mix with a plastic or wooden spoon till well mixed will be about same consistency as pancake batter. Let stand in a warm place covered for about 1-1 1/2 weeks stirring about 3 times a day. replenish by taking out about 2c of starter and replacing with 1cup flour 1/2 c sugar and 1/2 cup warm water. This starter is best left out on counter it does not respond well to refrigeration, also it will develop a sour smelling dark liquid on surface simply stir back into starter. I would recommend using it at least once a week for bread or pancakes or whatever. Remember to replenish as above. Feed about once a week by following replensih instructions above.