STARTING: Combine the flour, sugar, salt and warm water in a 2 cup measure. Add flour to bring the total to 2 cups. Place in a wide mouthed, 1 quart, glass jar. Cover the top of the jar with a single layer of cheesecloth. Let stand in an open area for 24 hours. Stir well. Cover the top of the jar tightly with plastic wrap. Stir several times each day until the mixture is foamy and very light (roughly 2 or 3 days) - do not allow the temperature in the area where the jar is stored to exceed 85 degrees. Stir well. Transfer to a glass jar with a screw top lid. Fasten the lid tightly. Store in the refrigerator. The starter will be ready for use as soon as 1/2" of clear liquid has risen to the top of the starter. NOTE: The starter may turn dark during the early fermentation but it will become white once it is mature. RENEWING: Add 1 1/2 cups of white flour and 1 1/2 cups of water to the starter each time it is used (there should always be 2 cups or more of starter in the jar when it is returned to the refrigerator). If the starter is not being used regularly, a 1 teaspoon of sugar and stir well every three or four days. Posted to EAT-L Digest by Joel Ehrlich on Sep 19, 1997