Cooking

2 Feb 2014 09:56 am
[personal profile] emmne
I have managed some more cooking (one of my goals).  This past coupleo f weeks it has been sour dough waffles, sourdough bread with ground amaranth (the whole seed is not as sweet as amaranth flour), sourdough fruit bread is rising now and a king cake is planned when I figure out when Fat Tuesday is.  Oh yeah, and sour dough dumplings in stew.

Sour dough.  Add enough flour to make a thick dough.  Add egg, herbs if desired (I used herbs de Province this time), a dash of baking powder if you are impatient or like a really fluffy, biscuit-like dumpling.  Let rise.

Make your favorite stew or soup (I made leftovers beef stew).  Bring to a boil.  Spoon risen dough  into the pot leaving a little space around each dumpling.  Reduce to simmer and cover.  cook about 20 minutes.  Uncover and cook about ten more minutes.  To test for done-ness, cut open the largest dumpling and make sure it is not doughy at the center. 

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