Title: Seitan - method ii
 Categories: Misc, Information, How-to, Vegan, Pickarski
      Yield: 1 servings
 
     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 lbs uncooked; 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.  Knead
  it until it is elastic when pulled (about 8 to 10 minutes).  Allow
  the dough to rest for about 5 minutes in a bowl of cold water.
  
  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.  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.  Keep kneading,
  washing, and changing the water, until no more starch is given off.
  This may take as many as eight rinses, about 20 to 25 minutes.
  
  Pour 6 pints of water into a large pot.  Add the tamari, onion, kombu,
  ginger, and dough, and simmer for about 3 hours.  (To speed up the
  cooking, you could cut the dough into small pieces, each about
  1-1/2"; the pieces would cook in about one hour.)  The seitan is
  properly cooked when it is firm to the touch and when it is firm in
  the center.  You can check by cutting into the seitan.  If it is not
  done, it will feel like raw dough in the center.