From harvest to bread: experimenting with Pendulous Sedge seeds as a food and a source of starch 

Here is a video of the process from gathering to baking an edible sourdough pendulous sedge loaf. It works!
This bread could perhaps be suited to sweet dishes and the way it crumbles makes me tempted to try something like a cheesecake.
This has got to be one of the easiest sources of starch to harvest before winter as I have only spent 6 hours harvesting and I have already collected two big 15 litre approx. containers full of seed.
To make a more traditional style sourdough loaf, I might consider blending with an ancient grain like einkorn or spelt just to see what kind of consistency I can achieve.
As it stands, this is a simple and easy to make wild source of carbohydrates that could have most certainly been used by our ancestors as a dietry staple this time of year.
I am hoping that this winter will be heavily supported by a mix of sedge seeds any any nuts I am able to harvest. It appears there is an especially huge bounty of acorns this year.