[Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE

[Alec Story]

I don't think it's possible to tell the difference between sweet and bitter
acorns - it's my understanding that sweet acorns are mutants that occur
fairly rarely.  If I remember correctly, though, acorns from white oaks
(rounded leaf edges) tend to have less tannin than black or red oaks
(pointy leaf edges, some with a hair at the point of the leaf), so
preparing white oak acorns should be easier.
On Aug 25, 2015 3:32 PM, "Susan Lord" <lordhunt at gmail.com> wrote:

> Many thanks for all your advise.
>
> I finally just made the bread using the acorn - butter.
>
> It seems that some think I overdid the grinding while others do not. I
> took the latter road and washed the acorn-butter every other day and
> squeezed it to get rid of the bitter tannins for a week and a half. Then I
> mixed it with semolina flour and all and it came out ok.
>
> In my opinion, it was more work than it was worth but the family liked it.
>
> Wouldn’t it be easier if I could distinguish between bitter and sweet
> acorns? Does anyone know how to do this without tasting them. - If pigs can
> do this why can’t we?
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>