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Post by crftychk13 on Oct 1, 2009 5:55:07 GMT -6
Hey all. I am going to take a run at making my own acron flour. We seem to have a bumper crop of them this year. Besides saving a couple bags for the deer, I wanted something else to do with them. Flour sounded the best.
Has anyone here ever done this? If so, how was the leaching? How long did it take for the bitterness to leave? Lastly, what process did you follow? I have found a number of them and wanted to see what might have worked for others. Thanks!
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Post by rivervalleymama on Oct 1, 2009 10:27:33 GMT -6
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Post by crftychk13 on Oct 1, 2009 11:13:40 GMT -6
Very good, thanks! I like these processing instructions alot better than others I have found. Other ways take all the way up to 2 weeks- start to finish. I will be doing this very soon. I will repost and let ya know how it goes. (also if anyone in my family even likes it!)
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Post by Deleted on Oct 5, 2009 8:25:51 GMT -6
Very good link CK......thanks  |
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Post by crftychk13 on Oct 26, 2009 9:14:32 GMT -6
I followed this link, made a few adjustments that would work better for me and baked a few things with the acorn flour. It was great. I did acorn bread and then some banana bread with the flour. It makes for some mighty hardy breads....I like the breads better when I use half acorn flour and half whole wheat flour.
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Post by crftychk13 on Oct 26, 2009 9:15:15 GMT -6
Oh, plus there are so many herbal things to do with the water from the leaching. Its amazing!
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Post by rivervalleymama on Nov 13, 2009 13:03:56 GMT -6
Cool- glad to hear you tried it and liked it!
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Post by Deleted on Dec 28, 2009 21:39:50 GMT -6
I followed this link, made a few adjustments that would work better for me and baked a few things with the acorn flour. It was great. I did acorn bread and then some banana bread with the flour. It makes for some mighty hardy breads....I like the breads better when I use half acorn flour and half whole wheat flour. I know people don't go by the old ways much anymore, but was it worth the work involved? |
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Post by crftychk13 on Dec 31, 2009 8:14:34 GMT -6
I followed this link, made a few adjustments that would work better for me and baked a few things with the acorn flour. It was great. I did acorn bread and then some banana bread with the flour. It makes for some mighty hardy breads....I like the breads better when I use half acorn flour and half whole wheat flour. I know people don't go by the old ways much anymore, but was it worth the work involved? Yes, if you already have the time  Also, its best to make it in smaller batches when you can squeeze one in. I thats how I started, to make sure I even liked it. They say the acorns, once dried, can be stored in sealed containers (either this site or another) and they can be kept for a long time. Well, I dried mine out extra and found them molding up. I figured once dry I could just get back to them when I had the time. If you try it, good luck and let me know how it turns out! |
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Post by rivervalleymama on Jan 1, 2010 20:09:16 GMT -6
I would probably recommend freezing for long term storage.
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Also, its best to make it in smaller batches when you can squeeze one in. I thats how I started, to make sure I even liked it. They say the acorns, once dried, can be stored in sealed containers (either this site or another) and they can be kept for a long time. Well, I dried mine out extra and found them molding up. I figured once dry I could just get back to them when I had the time. If you try it, good luck and let me know how it turns out!