Go to the Article: Seitan Discussion
Hi, thanks for this class.
I have a vegan daughter and not so long ago, we had an argument about making your own seitan vs buying the stuff. She claimed it's impossible to make a good seitan, I had serious doubts about that. So today I made my first batch and also have the starch working its way down the vessel.
Exciting.
A question came to me, when working the dough: A rather crazy one, or not. When baking, one sometimes needs flour with a higher protein content. Also, sometimes my store doesn't have that flour in stock. I think it to be a good idea to add some part of the unboiled seitan to a dough, to increase the gluten amount. What do you think of this, something really smart (as I thought) or is there a catch somewhere and a bad idea?
Thanks for your reply.
Daniel from Sweden
The only place that VWG has a place to me is to increase protein in bread. Like we do here, https://www.chefsteps.com/activities/how-to-make-any-flour-into-bread-flour. I agree with your daughter in their fact that store bought VWG makes subpar seitan. But nothing beats freshly made. Adding raw seitan back to bread dough will increase the protein but that is a lot of work just for that when you can buy high gluten flours.
Matthew, thanks for quick answer.
I agree, making seitan for increasing protein in bread would definitely be walking too far for something that can be done more easily. Still it's good to know that the thought I had yesterday wasn't all wrong.
I'll follow your link.
I do like making the seitan from scratch (flour and water)
I imagine others like me may have a supply of VWG on hand for adding to other flours to raise protein levels. I have several fresh bags of VWG in the pantry that I'm looking to use. Is it a bad idea to make the seitan directly from VWG? What would the amount of water to add to a given weight of VWG to reach the same consistency.
Hmm, no response. Looks to be a dead topic. I think I'll just do my own experiment to incorporate VWG by simply adding it to a given white wheat flour as if I was just trying to increase protein level them make seitan from that mix to the ratios in this recipe. I'll post up here with my results. Looks like this doesn't have much interest otherwise.
Hello Raymond, I do not recommend using the commercially made VWG fro making seitan. It is too hard to cover up the off tastes that are produced. Most recipes out there use the dry product and suffer in flavor. We give you the best tasting seitan recipes with the fresh washed flour method.
https://www.chefsteps.com/activities/gluten-seitan-and-vital-wheat-gluten We discuss about this topic further here.
Hello Matthew,
If i would like to make Seitan and use it for dishes in our Restaurant. How long do think is the shelf Life of the pure Seitan Cooked?
Thank you in advance
Christian
7-10 days, longer if vac packed. Best within a few days.
