Quick Answer
Leached acorns can be ground into flour using a combination of stone grinding, mortar and pestle techniques, or a hand-cranked grain mill. A 1:1 ratio of ash to acorn is ideal for leaching to remove tannins. This process helps to make the acorns palatable.
Leaching and Preparation
To leach acorns, start by shelling and sorting the acorns. Next, combine the acorns with an equal weight of ash (preferably from a hardwood fire) in a container. Let the mixture sit for 24 hours, allowing the tannins to leach out. After 24 hours, rinse the acorns with water and drain thoroughly.
Grinding Techniques
For grinding leached acorns, you can use a stone grinder, a mortar and pestle, or a hand-cranked grain mill. A stone grinder is ideal for small batches and can produce a fine flour in about 30 minutes. A mortar and pestle will take longer, but is a great option when traveling or without access to electricity. A hand-cranked grain mill is efficient and can produce flour in about 10 minutes.
Tips and Considerations
To achieve a fine flour, it’s essential to grind the acorns to the right consistency. If the flour is too coarse, it may not mix well with other ingredients. Start by grinding the acorns in small batches, then sift the flour through a fine-mesh sieve to remove any lumps or large particles. Store the flour in an airtight container to preserve freshness.
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