Combine the liquid starter and flour. Knead and form it into a ball of dough. Add a little but of flour if too sticky, being careful not to add too much. Cover and let sit at room temperature for 12 hours.

Taking from the middle of the stiff starter, cut into 4 equal parts and add to a bowl. Add the flour and water. With the back of a spoon press the mix together to form a dough. Transfer to the counter and knead until smooth. Use a rolling pin to roll out the dough into a strip. Use a bench scraper to help unstick it from the counter and fold in half then half again. Rotate the dough and repeat rolling out out. Do this a couple times until the dough is smooth. The final strip should be around 23x3 inches (60x8 cm). Next roll the dough lengthwise. Cut an X into the top and cover. Let rise until doubled (3-4 hours) then refrigerate.

Remove the dough from the fridge and let sit 30-60 minutes. Add 4 cups of warm water to a bowl and sprinkle in the sugar without mixing. We want the sugar to be on the bottom. Taking from the middle of the stiff starter, cut into 4 equal parts. Squeeze the dough to remove any excess air. Add to the water and let sit for 20 minutes. Squeeze out the dough and then proceed to feeding it.

Repeat steps from Day 2 with the increased amount of flour.

Let rise until doubled (3-4 hours). The dough is now ready to be used in your recipe or placed in the refrigerator.