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[woozletracker]

I've been making pan-fried bread out of the acorn flour I've made from Q. Robur here in England. The recipe is based on a 'Hard Times' practice by American pioneers when wheat flour got too expensive. I've re-christened it 'Good Times Bread' - see here:

http://ondisturbedground.wordpress.com/2011/11/17/acorns-good-times-bread/

I also did a bunch of e-research recently on acorn eating, or 'Balanophagy', which may be of interest - I was trying to build a picture of their use in Europe in historic & pre-historic times and suggesting a way forward (or backward) away from agriculture and towards 'Balanoculture':

http://ondisturbedground.wordpress.com/2011/11/04/balanophagy-for-beginners/

cheers,
Ian

[PaleoGardener]

Hey all,
  I found out that it is best to cold-soak acorns, since boiling them can "fix" the tannic acid so it becomes unleachable in some circumstances. It takes a while, but is really low-effort. The Native American way was to just bury a bunch of acorns in a streambank for a year and then dig them up and eat them. Unfortunately, I don't have convenient access to a stream.

[Dan Garmat]

Planning to get a hand powered flour mill and would like to use it with acorns. Samuel Thayer says get steel burr, but it'd be better to test a model with acorns before buying, since they are more fatty than wheat. Anyone tried out a particular model, or know anything about it? Thanks!

[starfish]

Don't get this model
http://www.amazon.com/grinder-HEAVY-DUTY-adjustable-soybeans-CAPACITY/dp/B006X748AC/ref=sr_1_9?ie=UTF8&qid=1336069471&sr=8-9
I bought it so that I could grind sprouted wheat berries into flour. It won't grind your material into pieces small enough to bake with.