Hello, very interesting experiment. Many years ago I also tried to make bread from acorns, beech cambium and some wheat flower. It turned out quite tasty, but the process of getting the bitter substances out of the acorns and out of the cambium took a while. I once found an oak whose acorns did not taste bitter at all, but had a very agreeable taste even when eaten raw. It was the only tree there, all the others‘ acorns tasted very bitter. Maybe it was a genetic anomaly. Best greetings, Tim
Steintanz White oak has less tanins than red oak. Then there are some white oaks with even less than others. We have burr oak with acorns that look very similar to these and its a red oak.
