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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.
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.
