A simple wholemeal loaf is the best place to begin with sourdough. It is forgiving, full of flavour and teaches you how your starter behaves.
Feed your starter the night before so it is bubbly and at its peak when you mix. A spoonful should float in water; if it sinks, give it a few more hours.
Different brands of wholemeal flour drink different amounts of water, so hold a little back and add it as you mix. The dough should feel soft and slightly tacky, never stiff.
Water, time and a hot oven
Give the dough a series of gentle folds over the first two hours, then let it rise until it has grown by about half. In the warmth of Barbados this happens quickly, so keep an eye on it.
Shape it into a tight round, rest it overnight in the fridge, and bake it straight from cold in a covered pot. Lift the lid for the second half of the bake for a deep, crackled crust.
Let it cool for at least an hour before cutting. It is the hardest part of the whole recipe.
Start with a lively starter. Everything else follows from that.