In large bowl mix flour, sugar, yeast and salt. Gradually stir in the water; beat or whisk until smooth. Cover with towel; set in warm (80 deg F) draft-free place – the kitchen or other warm room in summer or in cold weather on top of insulated furnace or radiator, on a buffer such as a folded heavy towel or pillow.
Stir 2 to 3 times a day for about 3 days or until starter is bubbly and produces a yeasty aroma. Transfer to larger bowl, large jar or plastic container. Cover partially (tilt lid or punch holes in plastic cover) refrigerate.
Makes about 1 ½ to 2 cups starter depending on thickness. It can be creamy or as thick as dough because of room conditions. The flavor of this starter evolves as it ages – mildly sweet when young, more like sourdough when older.
