water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.

Mix with a wooden spoon for about 3 to 4 minutes.

Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount.