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Description
Mix 10
cups of flour in enough water to form a stiff dough. Kneed
the dough 10 - 15 times.
Leave the dough submerged in cold water for 30-60 minutes.
Kneed and squeeze the dough gently under cold running water.
to wash the starch away.
You must be very careful to keep the stringy bits of gluten
as they are first forming.
Continue squeezing and washing the bran until the water washes
clear.
This will take about 30 minutes.
You should have about 2 cups of gluten.
The gluten now simmers in a warm broth for another 30-45 minutes.
Be careful not to let it boil or the seitan will become fluffy.
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