Go to the Article: Seitan FAQ
In the first video of this course - midway through the chef/instructor mixes flour and water but doesn't say how much of either to use? Later in the same video he mentions that he started with 800 grams of flour and now has 400 grams of dough. But can you give the the exact flour to water ratio to begin the process? Thanks, Tony Chapman, south India
My second comment - I have to say I am very disappointed in the quality of this class. There seems to be no clear link between what Matthew, the instructor is saying in the videos and any written material/recipe texts to explain further what he is saying and to use as reference in my own kitchen. Plus, in the Seitan Recipes section, in the video on making Glazed Seitan Ham Matthew is saying that you need to add spices and flavouring to the basic dough - which he illustrates by adding several substances from small vials - but there is no explanation as to what is in these vials, what flavourings are being added! If he didnt want to go into great detail in the presentation perhaps you could at least super the ingredients on the screen as he pours them into the main bowl - or again have a proper printed recipe to accompany the video. Altogether a very frustrating class. Tony Chapman.
Most recipes for using seitan are for vital wheat gluten. How would you modify a recipe to substitute freshly made seitan?
You would blend in dry and liquid seasoning to the dough or cook liquid ingredients into the dough. Those recipes using VWG will be hard to modify since they rely on absorption. The fresh seitan will still act like a sponge and soak up any goodness available. Your best bet is to just experiment with flavor and have fun.
