Seitan - Method Ii
16 c White bread flour 6 c -to 8 c Water, or more 3/4 c Tamari 1 Onion; peeled and sliced 1 Piece kombu, about 4" long 1/4 c Ginger; sliced -=OR=- 2 ts -Ginger powder Yield: 1-3/4 ...
Ingredients
- 16cup white bread flour
- 6cup -to
- 8cup water, or more
- 3/4cup tamari
- 1onion; peeled and sliced
- 1piece kombu, about 4" long
- 1/4cup ginger; sliced -=or=-
- 2tsp -ginger powder
Directions
- 1
16 c White bread flour 6 c -to 8 c Water, or more 3/4 c Tamari 1 Onion
- 2
peeled and sliced 1 Piece kombu, about 4" long 1/4 c Ginger
- 3
sliced -=OR=- 2 ts -Ginger powder Yield: 1-3/4 lbs uncooked
- 4
2-1/2 lbs cooked Time: 40 to 50 minutes preparation: 3 to 4 hours cooking Mix the flour and water together to make a medium-stiff dough
- 5
Knead it until it is elastic when pulled (about 8 to 10 minutes)
- 6
Allow the dough to rest for about 5 minutes in a bowl of cold water
- 7
Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm water and kneading the dough in it, underwater
- 8
When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough