Seitan (homemade) - (2)

1 kg of wheat flour-from 8 to 9 cups of hot water-from one quarter to one third cup soy sauce-1 teaspoon fresh grated ginger (optional)-1 piece of Kombu seaweed

Put the flour in a large bowl and add water little by little warm.
Mix with hands until the flour does not assume the consistency of a batter.
Knead for 3-5 minutes or until the water has been completely absorbed by the flour.
Leave the mixture to stand for at least three hours or all night if you have quickly, but remember that the longer the batter rests and the easier it is then separate the starch and proteins.
An alternative method is to cover, after the initial mixture the batter with the warm water and let it sit for 5-10 minutes.
Then knead again into the soaking water for 1 minute and, finally, drain the soaking water and set aside.
Which of the two methods you decided to follow after the time periods had to put the batter into a large colander who settle in a bowl or saucepan.
Pour cold water up to cover it, mix the gluten in the colander.
Starch and wheat bran will come out as mix.
Rinse and repeat dough until all the starch and all bran does not come out.
While rinse and mix the gluten alternate the boiling water to the cold but start and end the two operations always with cold water to contract the gluten.
After two or three times, the gluten becomes a yellowish and sticky mass.
With 5 or 6 balls got gluten formed and let them fall into the water boiling for 5 minutes or until they float to the surface.
If the balls will they were to stick on the bottom of the pot used for sticks remove them. Then remove them from the water and let cool for a few minutes.
Add the boiling water, a piece of kombu, snowballs gluten, soy sauce and 1 teaspoon ground ginger if you want, just grated.
Bring the water to a boil, reduce heat and let cook for 45-60 minutes.
Cut into thick slices seitan, let it cool down and then prepare it how to better your imagination suggests you.