Building ability to digest fibre

Even if you are a seasoned sourdough baker, this is where I suggest you start. We know from experience that when starting to bake sourdough, mastering a tin/pan loaf means you are much more likely to succeed with more advanced breads, as you have taken the time to understand every bake. You will be delighted to know that my new book is called 10-Minute Sourdough, and follows the same principles as the recipes you will find in the Club. When you start baking sourdough, there is so much to learn.  The very first thing is to learn a rhythm, and to recognise what good, robust fermentation looks like, so I recommend that you begin with a tin loaf. It gives you time to get into the rhythm of the schedule and  to understand the basic principles of flour. This recipe has my suggestions for timings and temperatures that suit a typical working day. It is an ambient bake, and the timings mean that you refresh your starter before you go to bed, and then bake to a convenient schedule that fits in with your day.

This loaf is 50 per cent wholegrain...