If you do a search on line for "acorn flour recipes" you will find recipes for muffins, pancakes, bread, etc. I posted two different bread recipes below with pictures. It can be used to supplement your flour to make it stretch farther in hard times. There is a way to "cold water leech" it too, under a water fall or in a stream, but that's not something I tried.
I didn't like the willy nilly way of using a hammer and having acorns flying all over, so I just cracked a big pile at a time with the nut cracker and then went back and took the acorn meat out while I watched TV. Taking the meat out is the time-consuming part. I used the pick that comes with the nutcracker. I saw a web site where someone would use a knife to cut them in half and pull it out with a knife, but I'm too much of a klutz to attempt that and don't have a lot of muscle power. lol
When I first read of making acorn flour, I wasn't much interested because of how you have to boil it over and over to get the bitter taste (tannins) out but then read that you can blend/chop it and then boil it and strain it; and you don't have to boil it as many times. (It still took 3 times.) (Note, red oak is more bitter and takes longer.) Yep, I learned the difference between white oak and red oak. lol
I boiled it and then tried straining it through cheese cloth first, but it just sat there; and the piece of cloth wasn't big enough to really pick up and wring it out; so I did what one web site suggested and got an old (clean) T-shirt and tried straining it through that. It still doesn't strain well the first time and you have to push the liquid out through it. I'd actually pick it up in the fabric, twisting the top of the fabric down on it and pushing on it. The last two times, it strained through easily though. Scraping the sides with a spatula helps to release the water out too.
It would have been easiest for me to use my big cookie sheet and dry it in the oven on low but my oven isn't working so I used my dehydrator. I cut waxed paper to put it on so it doesn't fall through, but you have to leave open spaces around the edges for the air to get through. Mix it up now and then so it dries evenly.
Walla! Acorn flour! My first batch, 150 acorns, only gave me 2-1/3 cups flour. My second batch seemed to be more but I forgot to measure it. I messed up a bit the first time, and I think I lost some. After, I dried it, I blended it again. (My third batch below, 200 acorns, gave me 2-3/4 cups.)
Update, fourth (last) batch: So, skeptical, I did the warm water baths, not boiling it. The web site said to soak for an hour and then strain, repeating about 3 times. I did this (except I was busy doing other things and let it soak about a total of 5 hours). I heated it on the stove a few times (but not boil) because my house is very cold this time of year. Lo and behold, it worked!! The bitterness was gone! This solves one of the problems that really bugged me about making acorn flour, using energy to boil it several times.
1/2 C water
1 C milk
2 Tbsp butter or vegetable oil
1-1/2 tsp salt
2 Tbsp sugar
2 C flour (I used white)
2 C acorn flour
2-1/4 tsp yeast (packet)
1 egg (optional)
Bake, 400 degrees, 25-30 minutes.
Acorn Bread, recipe 2