breads) then you need to use the cold water method or mix the acorn flour with another flour, like wheat. If you want to use acorn flour for cooking anything that requires the flour to stick together (i.e.
If you read these articles, you will see that there are a number of ways to process the acorns. English or Pedunculate Oak ( Quercus robur).Emory or Black or Bellota Oak ( Quercus emoryi).With that said, here is a list of the best tasting acorns: Local growingĬonditions and varieties play a large role. One White Oak may produce acorns that are bitter and need to be processed, while another White Oak a quarter mile (0.4 km) away may be "sweet" enough to be eaten raw. Every location produces different flavors and nuances (this is the Terrior of Food). So instead of re-inventing the wheel, I will just give links to some reallygood articles.Įvery tree is different. There are others who have a lot more experience that have written a lot on the subject. I will answer some of these questions myself, but I am going to provide a lot of links to really good articles on the subject. So which ones taste good? How do you process acorns? Is it easy, hard, time-consuming? Is it worth the trouble? Acorns are very high in carbohydrates and good fats, but very few Oaks have nuts that taste very good without processing. I wrote a more extensive article on Oak trees yesterday. Housekeeping In Old Virginia' Marion Cabell Tyree ed.Acorns are the nut (fruit) of the Oak ( Quercus species). If persons without brains can accomplish this, why cannot you? Resolve that you will have good bread, and never cease striving after this result till you have effected it. I would say to housewives, be not daunted by one failure, nor by twenty. Again it should be allowed to rise, and then into the oven for 45 minutes baking. In the morning stir down and divide into four baking pans. Now, mix in sufficient bread flour – in Colonial days this flour was the home-milled product – to make a stiff dough. After the mixture has become lukewarm, add one yeast cake dissolved in a half-cup of water. One-half cup of yellow cornmeal, one-half cup of molasses, one tablespoon of lard, one teaspoon of salt, and two cups of boiling water. Today’s recipe for Ammy-Dammy Bread comes from The Syracuse Herald of November 25, 1933, but is said to have been ‘taken from an old kitchen scrapbook of a real Marbleheader.’ Please do let us all know if you have any further knowledge. There are plenty of recipes from the second decade of the twentieth century, but as written recipes usually appear long after the real thing, it surely goes back at least to the end of the nineteenth century. I have no idea how old the name is, but it appears that it was ‘Ammy-Dammy’ before it was Anadama. My second choice is the intriguingly named ‘Anadama Bread.’ There are a number of explanations of the semi-mythological variety of this name – all variations of the idea of a disgruntled man referring to his wife as ‘Anna, Damn Her’, on account of some dissatisfaction with the bread (or cornmeal porridge) that she provided all too often for his daily meal. When wanted, knead it up into a dough, with water, and roll it out into thin cakes, which are to be baked over the embers.īread made after this method is by no means disagreeable, and was much used in former times and even to this day, it is said to be made use of in some countries.Ī Treatise on the Art of Breadmaking, 1805 Take a quantity of acorns, fully ripe, deprive them of their covers and beat them into a paste, let them lay in water for a night, then press it from them, which deprives them of their astringency. In the meanwhile, I thought perhaps that you would like to share - so, from the beginning of my list I give you my two favourites from the letter A.
#Ask cakes with acorn flour series
The letters Q and Z are problematic, but in I am hopeful of completing my alphabetical series one day. I recently found myself arranging them in alphabetical order. One of my many, many, many, projects is the collection of recipes for bread of all types.
0 kommentar(er)
