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Tanvi
@thehathicooks
Old family recipes, new challenges, sourdough bread, and dabbles into food science all in my kitchen in Portland, Oregon. My latest recipe is 👇🏾

How to Roast Garlic

in partnership with Hatchery
My Recipes
Sweet Potato Chai Spiced Pie With Toasted Meringue
Happy thanksgiving! I started the celebration early with this Chai Sweet Potato Pie with a Vanilla-Cardamom… read more>
Happy thanksgiving! I started the celebration early with this Chai Sweet Potato Pie with a Vanilla-Cardamom Meringue. The pie is adapted from @bravetart recipe and the meringue is adapted from @hoosiermamapie creamy meringue recipe. It's really delicious, the pie crust is revolutionary, and luckily, there's still time to make this beautiful pie before dinner tomorrow.
Recipe
Here's the interior of my honey, whey, whole wheat loaf. It is super tall and the crumb is very tender. It's a… read more>
Here's the interior of my honey, whey, whole wheat loaf. It is super tall and the crumb is very tender. It's a bit tangy and a bit sweet, and definitely reminds me of super delicious sandwich bread.
Here's the second bread of the week. This is also made with my leftover whey from making ricotta. It's 80%… read more>
Here's the second bread of the week. This is also made with my leftover whey from making ricotta. It's 80% hydration with whey instead of water, 5% honey, 40% whole wheat, 100% naturally leavened with my sourdough starter. The whey resulted in a delicious tender crumb and a crazy rise! This was, by far, the tallest loaf I've made. Interior shot next.
Two breads of the week this week! The first is a challah that I made with whey leftover from making ricotta. I… read more>
Two breads of the week this week! The first is a challah that I made with whey leftover from making ricotta. I incorporated the butter whole rather than melting it and I think the combination made an extra tender outcome. No crumbshot as the three loaves that I made all went to friends. Non-sourdough, but maybe in the future!
Here's the interior of my very belated bread of the week: sprouted quinoa. That crumb structure was maintained… read more>
Here's the interior of my very belated bread of the week: sprouted quinoa. That crumb structure was maintained virtually throughout!
A one week belated bread of the week! I lost track of time and didn't get these photos up. This is a sprouted… read more>
A one week belated bread of the week! I lost track of time and didn't get these photos up. This is a sprouted quinoa loaf: 25% sprouted quinoa, 25% wheat, 80% hydration. The quinoa virtually disappeared into the crumb, but lended a gently grassy and earthy flavor. Interior shot next!
Happy new year, everyone!! To combat all of the indulgences of the holidays, here is some healthy comfort… read more>
Happy new year, everyone!! To combat all of the indulgences of the holidays, here is some healthy comfort food: khichdi, or Indian spiced lentil rice. It's equal amounts rice and split pigeon peas and is made extra delicious with warm spices, ginger, and chilis. Recipe in bio!
Next bread of the week! This is a 40% atta 85% hydration sourdough loaf. It was a bit odd, and didn't rise as… read more>
Next bread of the week! This is a 40% atta 85% hydration sourdough loaf. It was a bit odd, and didn't rise as much as usual. I ended up doing the bulk for about 36 hours. The interior was partially open, but a bit gummy. The flavor was pretty good, though. There is no interior shot, as it went to my neighbor's house when she had us over for dinner.
Here's the interior shot of the cornmeal pepitas loaf!
Here's the interior shot of the cornmeal pepitas loaf!
Next bread of the weak! This is a 20% fine cornmeal, 5% coarse cornmeal, 10% whole wheat, 80% hydration… read more>
Next bread of the weak! This is a 20% fine cornmeal, 5% coarse cornmeal, 10% whole wheat, 80% hydration sourdough with pepitas. It's got a delicious, cereal-y flavor and is delicious with salted butter and honey. Interior shot next!