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I never thought to try boiling and then baking, that's interesting. Do you get much flavour from the loaf just in itself or do you rely on what you cook it in (boiling broth or baking/frying sauce) to give it flavour?

Hi all, I've been experimenting with Seitan recently but I'm struggling to match the type of Seitan I've eaten out in restaurants and food stalls. The logs I've made have all been very tough and lacking in much flavour (unless frying in sauces post cooking). I'm looking for a spongier log...