This, I promise myself, shall be a quick post, written in haste while the bread for our supper bakes.
Yes, I’m onto the sourdough trend, like everyone else on Instagram; and I’m rather chuffed to say I developed my starter from scratch during the early days of this lockdown when it seemed like there was almost nothing to do except huddle-on-sofa-scrolling-the-news and make-your-own-sourdough-from-scratch, and so I did both.
But anyway. We’re past that point at our house, now. I think it’s week 5? We’re into the rhythm of being with each other all the time; and hardly with anyone else. The kids, by some strange miracle, recently started a running club, plus they cleaned the basement, like really cleaned it, like three days’ worth of organizing, purging, rearranging, and decision-making, in order to make a rec room haven. Impressive!
And, at last (and so far!), this has been a good writing week for me, which is more than I can say for all the other weeks. Today, for example, I spent an hour and a half drawing ideas for my 16th century novel. It was an odd way to start my writing day, and not in the least what I’d planned or intended, but it helped. It lit a flame. After lunch, I worked on a chapter from another project. And that’s been the day. What more do I need? It was ever so satisfying. Tangible, calm, simple.
Sit down, do it.
Hey, just realized my recipe for a writing day is kind of like my recipe for sourdough! You mix up a starter. It spend days on the counter. You feed it: flour and water. It ferments and bubbles. When it’s ready, you fold part of it into a bowl with more flour and water. You bake it. You serve it. And you feed the part you didn’t use, so you can use it tomorrow. You do this over and over again. Every day. It’s repetitive. It requires only a few ingredients. Every loaf is a bit different. But every loaf draws on the same bubbling, fermenting starter, and so it’s also of the original source — like every story I write draws on the same bubbling fermenting starter of my mind, and I have to keep feeding it, and I have to keep using it, and it’s exactly that simple. (Oh, and during those times when you can’t use it, you can put your starter in the fridge for awhile and it will wait till you’re ready again.)
Feed it, use it. Feed it, use it. Feed it, use it.
Recipe for a writing life.
PS Here’s today’s loaf, fresh out of the oven! And my post just done! Did you know that if you put your ear close to the bread when it’s fresh out of the oven, you can hear it “singing”? It pops and crackles.