Swol sourdough is back!

I’ve been baking sooo much bread lately, and it reminded me of a dough doodle I made for #inktober 2018. If you love baking too, you can get the new, colourful Swol Sourdough as a sticker, on a mug or notebook (among other products) in my shop.

The old drawing looked like this:

sourdough yeast rise #inktober doodle by wordsanddoodlesblog
Read my Inktober post from 2018 here

And here’s the fresh version of “Swol Sourdough” as I’ve decided to name it:

You’d better pop it in the oven soon, before it spills out of its tin.

I put this design on stickers, mugs and more products in my Redbubble shop for other baking nerds flexing their dough muscles – you can see them all here:

Drawing process

The new and improved version of my dough doodle was drawn on paper using Windsor & Newton Promarkers and coloured pencils. Afterwards I did some digital editing in Gimp and Adobe Illustrator to give it some clearer colours and contrast. I also ended up using Adobe Draw to do the final line art. Needless to say, I spent many hours on perfecting this sourdough!

If you follow the blog, you might also have seen this sourdough doodle that I made a couple of weeks ago – also inspired by the doodle from 2018.

It’s funny how old drawings sometimes pop up in my head and inspire something new. I draw a lot of new things on paper and screen at the moment, too, but redrawing old stuff is very fun and challenging at the same time.

Swol sourdough is back!

Funky beets

I love beets!

They’re so beautiful and have that weird sweet and earthy taste, that’s sometimes too much, and sometimes just right.

Look at that colour!

beet 1

 

Here’s one of the smaller, round ones:

Once I tried to grow beets in my tiny urban garden (literally a box of dirt, but it works). They turned out like this:

… Very small!

I found out that I should have picked some of them out to make room for other ones to grow big. I told my colleagues at the time about it and someone was very nice and gave me some giant ones from their garden. I pickled them and all was good, and I never tried growing my own beets again. But I guess now I know what to do, so I should try again.

Beets are on my mind, because I made some hummus a couple of days ago and put in a couple of baked beets. The hummus was amazingly pink and tasted and felt very spring-like in spite of the season. It turns out it doesn’t take a lot to excite me, when it comes to food. The beets I used looked a bit more like this, though:

It’s a difficult season to find good vegetables, especially local and organic ones. But these were both, and they tasted very nice. I find that baking them and peeling the skin off afterwards makes them more tasty than boiling them.

That was a lot of thoughts about beets, congrats for reading this far! Here’s a a fun fact:

I drew the first two of the beet doodles today while talking to my mum on the phone. (Not about beets, though, mainly about what we’re baking at the moment and what the rest of the family are up to).

*Update: After posting this I went and googled “beets”, and I can see that I totally drew the leaves wrong. They have long pink stems! Anyway it goes to show how little I remember about actual vegetables coming from the ground and not the store. I’ll remember next time I’m drawing a bunch of beets 😀

Funky beets

The French Chef

In my baking binge (which I talked about in yesterday’s blog post) I randomly discovered the show ‘The French Chef’ with Julia Child in my search for “croissants” on YouTube. This show is just the best!

I’m learning cooking techniques and fancy dishes in a low-key and practical way, and I LOVE the humour and little nuggets of cooking/ life wisdom like:

“potatoes are a neurotic vegetable”, or

“…finish up the sauce with some light cream – or you can put in milk if you’re on one of those hideous diets.”

This is definitely my new favorite cooking show, possibly my favorite show in all categories.

I didn’t make the Salade Niçoise yet, but it looked really nice, so I had to draw it. And then there was the episode with a 20 lbs lobster sitting on the table, while Julia Child casually teaches lobster lore. And then there’s the cake in a cage of sugar! I could go on, but I’m off to watch more videos and write down food ideas.

The French Chef