posted 3 years ago
I love acorns and use them mostly along with wheat flour in leavened breads, but they can be the star of the show in flatbreads or pancakes. I cold water leach them and grind them in a hand-cranked mill. The flavor pairs well with mesquite flour, IMHO.
I tend to use bur and several species of red oak acorns. The bur oak acorns have to be processed or dried immediately or they spoil (I usually dry them in the shell). When I'm ready to use them, I'll crack them with a nutcracker (or hammer if their caps are thick), then soak the nuts for a couple days until they're rehydrated. Then, I shred them in my food processor to increase surface area and speed up the leaching.
From the food processor, they go into a cloth sack and a tea pitcher for leaching. That part usually takes several days, but could probably be shortened if I changed the water more than once a day. The first few times, I pour the leach water into a large bowl to collect the starch. Once the amount of starch I pour off drops to almost nothing, I stop collecting it. Once they're leached, they get dried again then sent through the mill.
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