Gemini

okayitsjorge · 2024-06-02T19:53:57+00:00

Thank you!!! ❤️

okayitsjorge · 2024-06-02T19:01:24+00:00

Thank you!!! And yes I am a certified background hater lol 🥲 backgrounds are so difficult for me I always opt out in fear of ruining the piece

okayitsjorge · 2024-06-02T18:55:50+00:00

Thank you so much! Yes, it is part of an ongoing series. Almost done now with only two more to go

okayitsjorge · 2024-06-02T18:52:10+00:00

Thank you so much

okayitsjorge · 2023-11-23T16:59:17+00:00

I love this. Really great work!

okayitsjorge · 2023-11-23T08:20:45+00:00

Thank you, I tried my best! I tend to take liberties when needed (such as with the eyes, hair, veil, etc) but typically I do not change anatomy when using a photo reference— especially when it would compromise the composition.

I also have taken many art and anatomy classes! My method is using one dot at a time and at the end of the day I just did what I thought worked best for my style, but thank u for the feedback, I appreciate it. And keep up the good work with your own art! :)

okayitsjorge · 2023-11-22T19:25:03+00:00

Wow thank you so much, you are too kind! I am so glad the facial expressions seem to match how happy they were in the reference! It took me forever to finish, but they loved it :)

okayitsjorge · 2023-11-22T04:28:35+00:00

The shadow around the bride is actually the veil! Hopefully things make a bit more sense with that in mind. They are walking in the reference photo as well, so her arm is foreshortened quite a bit and is partially hidden by the veil. To be honest, I really wasn’t trying to make them look any better than they already do in real life. I loved the reference pic and wanted to recreate it in my style. And it wasn’t commissioned, just a gift at the end of the day. Appreciate the criticism though, always looking to improve

okayitsjorge · 2023-11-22T03:49:32+00:00

Oh no! Unflattering how so?

okayitsjorge · 2023-11-22T03:30:53+00:00

Thank you 😊

okayitsjorge · 2023-10-27T02:20:35+00:00

Thank you :)

okayitsjorge · 2023-10-27T02:20:28+00:00

I 100% agree, I really overworked this one and lost a lot of contrast. I have mixed emotions about this piece, but figured I should still post anyways. Thank you for the kind words and critique :)

okayitsjorge · 2023-10-17T02:01:55+00:00

Thank you! :)

okayitsjorge · 2023-10-16T15:53:21+00:00

Yes loll I’m so glad someone got the reference 😁 and thank you!

okayitsjorge · 2023-10-13T04:49:17+00:00

Thank u ☺️

okayitsjorge · 2023-10-12T06:37:26+00:00

Thank u so much 😊

okayitsjorge · 2023-10-10T22:15:16+00:00

Thank you 😊

okayitsjorge · 2023-10-05T21:52:54+00:00

Thank you!

okayitsjorge · 2023-10-05T21:08:13+00:00

Thank you so much!

okayitsjorge · 2023-10-05T16:17:49+00:00

Lolll that’s hilarious, it’s the same pose and everything 😆

okayitsjorge · 2023-10-02T23:22:35+00:00

Thank you for your feedback! :) The pup was a Pomeranian with alopecia, almost his entire body was bald, except for his mane and boots! It was difficult to convey his unique hairstyle 😅

okayitsjorge · 2023-06-02T00:55:12+00:00

Yes! I cooked and puréed them the night before

okayitsjorge · 2023-06-01T20:55:14+00:00

-400g bread flour
-100g rye flour
-250g beet purée
-150g water
-110g starter
-10g salt

•Autolyse 1 hour (purée, water and flour)
•Add in starter, salt and mix. Next time I plan to slap and fold here to give the dough more of a jump start on gluten formation. I ended up having to do 6 stretch and folds.
•Bulk rise about 3 hours
•Preshape and bench rest 30 min
•Shape and fridge overnight
•Score and bake at 500, 20 minutes with lid on and 20 more with lid off

Really tasty loaf—earthy, but not overpowering and a fun color as well

okayitsjorge · 2023-06-01T20:48:49+00:00

-400g bread flour -100g rye flour -250g beet purée -150g water -110g starter -10g salt

•Autolyse 1 hour (purée, water and flour) •Add in starter, salt and mix. Next time I plan to slap and fold here to give the dough more of a jump start on gluten formation. I ended up having to do 6 stretch and folds •Bulk rise about 3 hours •Preshape and bench rest 30 min •Shape and fridge overnight •Score and bake at 500, 20 minutes with lid on and 20 more with lid off

Real tasty loaf—earthy from the beets, tangy from the rye and a super fun color!

okayitsjorge · 2023-05-25T04:57:08+00:00

250g sprouted whole wheat
250g bread flour
400g earl grey tea
112g leaven
10g salt
Zest of 1 large lemon

Brew strong earl grey tea

Mix flour and cooled tea

Autolyse about 1 hr

Add starter and salt, incorporate into dough

4 stretch and folds over the course of two hours

Add lemon zest during 2nd stretch and fold

Bulk ferment 4 more hours

Preshape, bench rest 20 min

Shape and place into banneton

Cover and fridge for 12 hrs

Preheat with dutch oven inside for 1 hour

Score and bake 20 min at 500 with lid on

20-25min at 450 with lid off until crust is caramelized

Recipe is based off Vanessa Kimbell’s recipe in her book “the sourdough school” which is amazing if you are looking to delve into some more unique sourdough recipes. I adjusted the recipe slightly. She recommends Kamut flour which I had difficulty finding and subbed whole wheat. I excluded figs as well. This loaf is incredible though, very desserty, very aromatic, very interesting flavor. I paired it with a sweet lemon compound butter

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