2 envelopes active dry yeast (4 1/2 teaspoons)
2 tablespoons sugar
4 cups warm water (105°-115°F)
4 cups flour

In large non-metal bowl sprinkle yeast over 1/2 cup water. Stir and let stand till dissolved. Do not stir with metal spoon as this can change the taste of the starter. Add remaining water alternately with flour, stirring well after each addition. Cover loosely with plastic wrap and let stand in warm place 6-24 hours. Starter will look bubbly and have a clear liquid layer on top. Stir before using. After removing required amount of starter for recipe, pour remaining mixture into non-metal container. Cover loosely and refrigerate. Do not cover tightly. As it stands, it ferments and produces a harmless gas. This could burst container or just blow the lid off. Starter can be stored indefinitely in refrigerator. Replenish starter once a week by stirring in 1/2 cup warm water and 1/2 cup flour. Cover with towel and let stand at room temperature overnight. Stir down next morning, cover loosely and return to refrigerator.