scj121
75 posts
Apr 18, 2006
4:56 PM
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Bryanna-
I'm trying to make the seitan from the new newsletter. I mixed the ingredients in my ABM and after cycling through it is more the consistency of muffin batter than bread dough. Is this right? If not, is it salvageable?
Thanks!
Stephanie
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Bryanna
Owner/Moderator
1549 posts
Apr 18, 2006
5:23 PM
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No, it should be more like a soft bread dough. Are you sure you got pure gluten powder and not "gluten flour', which probably has white flour in it?
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
76 posts
Apr 18, 2006
5:27 PM
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Ah, that is the problem. I just read the label and it's gluten flour. Oops!
Should I just throw it out or is there something I can do?
Thanks for being my detective!
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Bryanna
Owner/Moderator
1550 posts
Apr 18, 2006
9:24 PM
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Sorry... you'll have to start again! It just won't have enough structure-- too much starch.
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
78 posts
Apr 19, 2006
6:10 AM
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That's OK. Thanks for your help!
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