This is the fifth time I'm making it. I must admit I have made some adjustments, but just to the dumplings (they were a bit too heavy): - Just 2-4 spoons of the olive oil (or butter if I want it enriched) - Flat leaf parsley, instead of tarragon / rosemary - plain unbleached flour and yeast After the dough doubled, I have worked it out a bit and then, made dumplings and let them sit in cold place ready to be put on the stew when the stew is about to go to the oven. It takes 10 more minutes in the oven (55'). In this way, I could time the meal for the guests. It never fails and this is really very nice meal. Thank you for the recipe!