Culinary Intermezzo: Homemade Seitan.

Thanks Miguel and Kimie!

Mix flour and water. You can add salt, but it really did not make a difference, so I will skip that next time. Work the dough (adding water or flour) untill it is all well mixed, smooth, but rather hard.
It should not stick to your fingers.
My friend suggested to leave it rest overnight, while internet source suggested half an hour. Half an hour did not work for me (my first try was completely dissolved in water... nothing left... but also the flour was really old and possibly spoiled), while overnight was a bit too much. Even though the dough was covered with clean cloth, it got dry at the surface. Those parts became hard to process later on.

So... when your smooth and hard dough is well rested (I will try some 4-6 hours next time), put it in a strainer (or a bowl if you do not have one), start pouring water over it, and start working it. This way, you will start washing out the starches (amids). You will see milky water coming out (it rather looks like soya drink ;)
My friend suggested warm water, but as that one did not work with the first experiment, I was using almost cold today, and that worked pretty fine.

Keep working the dough untill the water starts clearing out. Your dough won't stick together as nicely and smoothly as it did in the beginning, it will also loose a lot of it's volume. It will look rather ugly. But do not let that worry you.
You want to squeeze it nicely, to wash the starch from all over... not just the surface. What is left will become more and more sticky and will form kind of short threads.
When you think you are finished with washing it, just boil it in salty water (preferably with some spices... garlic... something nice)... and...voila!

Guys, you should definitely try it. When you use a lot of flour... your dough looks like a nice little butt... that you can squeeze and spank.