Combine sugar and bread flour. In the bowl of a stand mixer, combine starter and water. Mix well. In a small bowl, combine sugar and brea d flour. Add to starter mixture; mix well. Cover and let rise until double in size, about 1½ hours.

Combine unbleached all purpose flour and salt in a small bowl. Position bowl on stand mixer with dough hook. Turn on to low speed. Gradually add all purpose flour mixture, using a scraper to push down flour on sides of bowl. Knead with mixer for seven minutes. Cover bowl and place in a warm place (turn on oven, for exactly 1½ minutes) until double in size, about 1½ hours.

Turn out onto floured surface. Preheat oven to 400° F.

Scale and make up dough into 2 ounce rolls. Proof until doubled in size. Brush top with cornstarch wash (3 tablespoons water and 1 teaspoon cornstarch), or egg white wash (1 egg white and 1 tablespoon water). Bake 15-20 minutes or until golden brown. Yield: 24.

Starter:
2 cups filtered water, heated to 110 ° to 120° F
1 teaspoon instant yeast
8 ounces bread flour

Combine all ingredients in the carafe of a blender. Blend for 10 seconds or until smooth. Pour mixture into a clean large bowl. Cover loosely. Place the starter in a warm place (80° to 85° F) for 24 hours. Use after 24 hours or feed it with another cup of warm water mixed with a cup of bread flour. Store in a quart jar in the refrigerator. Every time you use a cup of starter, feed the starter with 1½ cups of water and 1½ cups of bread flour.