I made a double batch of seitan enough for the Goulash and for this. The whole method and receipe was new to me. I'm used to adding some quinoa or chickpea flour into the batter to make it more tender. I don't care for very chewy seitan like this, but I wanted to try the receipe anyhow. Also because the method of boiling the broth all the way down made the seitan really salty, maybe I didn't meisure everything right? Oh well, better luck next time!
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