3 Potatoes, diced
8-1/4 cups flour
3/4 cup Sugar
2-packages of. Dry yeast
1/4 cup oil
3 tsp. Salt

Cook potatoes, Covered, in 6 cups unsalted water until tender; drain, reserving 5 cups cooking water. Cool. (Use potatoes later for baking bread.)

To make starter, combine 2 cups flour, 2 tablespoons sugar, 1 cup reserved potato water, and yeast. Cover; let stand in warm place several hours. Add remaining 4 cups potato water and 1/2 cup sugar Cover; let stand in warm place overnight. Next day stir starter; remove 1 cup. Add 2 tablespoons sugar to 1-cup starter; pour into pint jar. Cover; store in refrigerator until ready to use.

To remaining 4 cups starter, add oil, salt and enough flour to make moderately stiff dough. Place in large greased bowl. Let rise in warm place until doubled in size, about 1 to 1-1/4 hours. Stir down. Divide dough in thirds. Place in warmed and greased 12" Dutch oven. Three loaves can be baked in 1 -12" Dutch oven. Let rise until nearly doubled. Bake for 50 to 55 minutes at 350 degrees.

Use 10 briquettes on the bottom in the APS 2000 or Volcano. Be sure they are in a circle around the outside edge. When using briquettes only, put 10 on the bottom and 15 on top.

To use reserved starter, proceed as before, except substitute 1 cup reserved starter for first cup potato water.