This weekend we had a Saturday course on Food Writing with Hugo Arnold, who has written for the Evening Standard, the FT, Food and Wine Magazine and other publications in Ireland. It was all really interesting and a real insight into how to approach writing recipes and articles. As ever, perseverance and exhaustive research seems to be key. Hugo Arnold told us about his experiences, what in his opinion makes a good food writer, and what doesn’t (or rather who!). We met some people from the outside world who weren’t on the 12 Week Course, and had pizza for lunch.
I also carried on feeding up the sourdough starter. I had fed it with a bit of spelt flour and it went mental, bubbling up and out of the small pudding basin I was using. I fed it up with a big feed of flour and water and put it in a big Pyrex bowl covered with clingfilm. The clingfilm was soon rising above the bowl as it was so active. Going to try and use the starter for the dough tomorrow. The elements seem to have been captured anyway, I am the culinary Prospero!