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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 👇🏾

Oven Roasted Portobello Mushrooms - Toaster Tuesdays

in partnership with Eric Ripert
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 the 20% rye, 20% wheat, 80% hydration sourdough. I was pretty happy with how it turned… read more>
Here's the interior of the 20% rye, 20% wheat, 80% hydration sourdough. I was pretty happy with how it turned out, even with some comically large bubbles on the side.
Next bread of the week! This is a 20% rye, 20% wheat, 80% hydration loaf. Per my husband, it's a delicious… read more>
Next bread of the week! This is a 20% rye, 20% wheat, 80% hydration loaf. Per my husband, it's a delicious 'clean' flavor with just enough sour taste, so I'm interpreting that as a success ☺️
Here's the interior shot of my 25% whole wheat 85% hydration sourdough loaf. Happy to be back baking bread… read more>
Here's the interior shot of my 25% whole wheat 85% hydration sourdough loaf. Happy to be back baking bread after so many weeks!
Finally back to bread of the week after several busy weeks! Went back to the basics with a 25% whole wheat… read more>
Finally back to bread of the week after several busy weeks! Went back to the basics with a 25% whole wheat, 85% hydration sourdough loaf. It's a bit overproofed but I was happy with the little ear! Interior shot next.
Here's the interior of the honey wheat spelt whey loaf! I am pretty happy with this crumb, even though it's a… read more>
Here's the interior of the honey wheat spelt whey loaf! I am pretty happy with this crumb, even though it's a bit overproofed.
Next bread of the week! This is 10% spelt, 15% whole wheat, 5% honey, 80% hydration using all whey leftover… read more>
Next bread of the week! This is 10% spelt, 15% whole wheat, 5% honey, 80% hydration using all whey leftover from making paneer. It's a bit overproofed, so has a pronounced tang, but is still pretty tasty!! Interior shot next.
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!