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Counting words, it seems to take as long to cut as it does to create; two thousand words unwritten makes for a good day, however long that takes in hours to achieve.
What I find curiously reassuring is that I have a stricter, cut-back voice as much as I have a florid one. I look at the original text on the screen, and think "Well, that can go, and that; and I can marry this to that, and..." - and then I look at the printed marked-up text, and find that those changes are exactly what I've marked. Nine times out of ten, perhaps.
In other news, the only problem with baking sourdough according to this method is that it takes all day. I don't mind the process of that, indeed I enjoy it - but it means the loaf doesn't go in the oven till round about now, and I don't often eat bread in the evenings, so I don't actually get to taste it till tomorrow, when it is no longer quite fresh. If I organised myself, I could shift the early proving to overnight-in-the-fridge (is it ironical or simply coincidental, that both baking and writing require proofs along the way?) - but technically the final rise still wants four or five hours, so I'd still have to get up early to have fresh bread for lunch. Tho' having said that, this current loaf has only been final-rising for two and a half hours, and I reckon it's ready. Yay for enthusiastic ferments...
What I find curiously reassuring is that I have a stricter, cut-back voice as much as I have a florid one. I look at the original text on the screen, and think "Well, that can go, and that; and I can marry this to that, and..." - and then I look at the printed marked-up text, and find that those changes are exactly what I've marked. Nine times out of ten, perhaps.
In other news, the only problem with baking sourdough according to this method is that it takes all day. I don't mind the process of that, indeed I enjoy it - but it means the loaf doesn't go in the oven till round about now, and I don't often eat bread in the evenings, so I don't actually get to taste it till tomorrow, when it is no longer quite fresh. If I organised myself, I could shift the early proving to overnight-in-the-fridge (is it ironical or simply coincidental, that both baking and writing require proofs along the way?) - but technically the final rise still wants four or five hours, so I'd still have to get up early to have fresh bread for lunch. Tho' having said that, this current loaf has only been final-rising for two and a half hours, and I reckon it's ready. Yay for enthusiastic ferments...