you might want to try a high gluten flour like bread flour used in pizza dough. I have done this the first time with using all purpose OMG what a mess. LOL I gave up and got vital wheat gluten . LOL
IDK...but this is how I do it. I mix the salt flour and water to make the dough, then I cut it into 4 equal pieces and put them into a large container of cold water and ice. I usually let it sit over night in the fridge, or at least 4 hours. Afterwards you have to rinse the dough under cold water!!!! [I think thats why your dough dissolved] rinse rinse until the dough becomes spongy like. lol. you'll see little pores then its ready .
Have you tried it again? Hope you managed to get it right! :)
Aside from what others have mentioned (reg. flour type and rinsing), you can also try to knead the dough a little longer, or at least until the dough ball feels "tight" - you'll know for sure that the gluten strands are strong by then. After letting the dough rest, you can pull off a piece and try to stretch it gently with your fingertips, turning it round and round as you go along, and it should form a thin membrane-like "window".
a) don't use whole wheat flour. it has the bran (fiber) and doesn't absorb water; it's is low in available gluten (not fine enough, etc.) b) don't run the water. dunk, knead a bit, lift out, knead, squeeze out water, repeat. use a screen-type strainer. don't trap water in the strainer. save the water. if u need cleaner water to prove that all starch is out, use another pot. the first pot of water can make a unique gluten-free noodle. do not dunk until the dough is a ball again. don't add salt..
Use a good whole wheat flour. Don't throw that water away! It makes great gravy, soup, even home made noodles! Make sure you let the dough rest >= 15 minutes before you start. Kneading the dough under a very very slow stream of water instead of in the bowl makes the process go much quicker. Don't flavor the seitan until After the starch is all washed out. You can kneed the flavorings into it, or cut them into it in a food processor Let the flavored seitan marinate 24hrs in fridge before cooking
You probably used a very 'weak' flour that didn't have much gluten in it in the first place - either try a 'strong' breadmaking flour or buy wheat gluten that has already had the starch removed (this way there is less waste). I'm no seitan guru (I've only been experimenting with it for a few months) but it WILL be worth it - some of mine has even fooled some non-vegetarians already! :o)
you might want to try a high gluten flour like bread flour used in pizza dough. I have done this the first time with using all purpose OMG what a mess. LOL I gave up and got vital wheat gluten . LOL
yogertlvr 5 months ago
Thanks for the comments so far! I used whole wheat flour, which might be the problem as it may not have enough gluten. (I have not tried again.)
RosieThePuppy 5 months ago
Thank you for posting this video. If anyone has the same problem as you did they can problem shoot by reading the comments below.
mamacita808 5 months ago in playlist COOKING
IDK...but this is how I do it. I mix the salt flour and water to make the dough, then I cut it into 4 equal pieces and put them into a large container of cold water and ice. I usually let it sit over night in the fridge, or at least 4 hours. Afterwards you have to rinse the dough under cold water!!!! [I think thats why your dough dissolved] rinse rinse until the dough becomes spongy like. lol. you'll see little pores then its ready .
RicoLluvia 9 months ago
No gluten in the flour. Try with a better whole wheat flour.
PreparedHousehold 1 year ago
use bread flour
ldpkm 1 year ago
Have you tried it again? Hope you managed to get it right! :)
Aside from what others have mentioned (reg. flour type and rinsing), you can also try to knead the dough a little longer, or at least until the dough ball feels "tight" - you'll know for sure that the gluten strands are strong by then. After letting the dough rest, you can pull off a piece and try to stretch it gently with your fingertips, turning it round and round as you go along, and it should form a thin membrane-like "window".
Sammy117 1 year ago
a) don't use whole wheat flour. it has the bran (fiber) and doesn't absorb water; it's is low in available gluten (not fine enough, etc.) b) don't run the water. dunk, knead a bit, lift out, knead, squeeze out water, repeat. use a screen-type strainer. don't trap water in the strainer. save the water. if u need cleaner water to prove that all starch is out, use another pot. the first pot of water can make a unique gluten-free noodle. do not dunk until the dough is a ball again. don't add salt..
cinaedus123 1 year ago
Use a good whole wheat flour. Don't throw that water away! It makes great gravy, soup, even home made noodles! Make sure you let the dough rest >= 15 minutes before you start. Kneading the dough under a very very slow stream of water instead of in the bowl makes the process go much quicker. Don't flavor the seitan until After the starch is all washed out. You can kneed the flavorings into it, or cut them into it in a food processor Let the flavored seitan marinate 24hrs in fridge before cooking
ContaMuir17a 1 year ago 2
You probably used a very 'weak' flour that didn't have much gluten in it in the first place - either try a 'strong' breadmaking flour or buy wheat gluten that has already had the starch removed (this way there is less waste). I'm no seitan guru (I've only been experimenting with it for a few months) but it WILL be worth it - some of mine has even fooled some non-vegetarians already! :o)
iXNineR 2 years ago