Pour warm water in
a 2 quart container (crock, glass, or plastic, but never
metal). Sprinkle in the yeast, stirring with a fork until dissolved.
Beat in the flour and sugar with a wire whisk until smooth.
Cover container with a square of cheese cloth, double thickness.
Place in a warm, protected spot and leave until the sponge
begins to bubble, rises, and falls back. This process will
take about 8 to 10 hours.
Stir with a rubber spatula. Replace
the cheese cloth and allow to bubble quietly about 2 days.
The action depends upon the warmth
of the weather and room. It is necessary to let the sponge "work" to
attain thick texture and a fresh, sour aroma.
At the end of 2 days, stir again with a rubber spatula, label
the jar, place a lid over the cheese cloth, and store in the
refrigerator. The starter is now ready to use.
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