Ingredients

• 4 cups Sourdough Starter, recipe follows
• 1 teaspoon active dry yeast
• 1/3 cup plus 2 tablespoons sugar
• 2 1/2 teaspoons salt
• 3 heaping teaspoons baking powder
• 1/2 heaping teaspoon baking soda
• 3/4 cup vegetable oil
• 6 cups all-purpose flour, plus more for dusting
• 1/4 cup melted butter (1/2 stick)
• Special Equipment: 1 (16-inch) Dutch oven

Directions

Sourdough Starter:

2 (1/4-ounce) packages active dry yeast

8 cups warm water (105 to 115 degrees F)

2/3 cup sugar

8 cups all-purpose flour, sifted

1 raw potato

Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 2 cups at a time, whisking after each addition to combine. Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture. Place starter in a large, deep bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.