D issolve the sugar and yeast in the water.
G radually stir in the flour, mixing thoroughly.
C over the bowl and place it in a warm location. T he batter will begin to bubble almost immediately. L et it sit for about 2 to 5 days, making sure you stir it each day. O nce the bubbling has subsided and you notice a yeasty, sour aroma, stir the starter and refrigerate it until you are ready to use it. Y our starter will need little attention once it is in the refrigerator.