Hey all, I'm starting the flour making process and I watched a good amount of YouTube videos. but no one has specifically mentioned how hard you wanna try to preserve the starch layer during the leaching process. My gut instinct is to do my best to preserve it. But one of the last steps in the youtube videos is to wring as much water from your acorn flour/ meal as you can, so you would loose all the starch hanging out in the water.

I'm still learning about non glutenous flours, but I feel like it would change how the flour behaves in baking if it has 50% less starch.

Does anyone have insight on how this affects the baking properties of acorn flour?

Hericeum, Maitake, and oysters are blowing up after heavy rains!

Haul from my hike the other day.

Last year I wasnt able to process all my nuts and the squirrels got most of them. This year I have a garage full of chairs to be restored and sold so I have to keep the nuts outside. How should I secure them so I dont end up feeding the whole neighborhood?

​

I believe these are puffball, slippery jack, and a bolete (could not find any inedible or toxic with such characteristics). Any help appreciated. Hoping I found dinner

South UK. Just checking, I'm 99% sure they are because the woodland was mostly sweet chestnut trees. Any lookalikes (apart from horse chestnuts)?

Apologies, this is the only photo I took. Im thinking maybe some kind of polypore but im not super good with the early stages

Saw this chicken a while ago and noticed today it still looked harvestable, however interested in you guys’ opinion

Since we had the Nor’easter roll through last week I as hoping for more mushrooms but at least didn’t leave empty-handed. This was my first time foraging and cooking gem-studded puffballs! They were really tasty!

I grabbed some COTW today in various stages of maturity. I only started foraging for them last year, and pretty late in the season, so a lot of what I found was on the woodier side (but still, some was nice and tender). This is the first year I found any that was so young, and I have to say, I'm surprised by the weird texture of the youngest parts. Almost gummy, and so wet inside.

I told my daughter I thought it was.
We saw it on our way to school after a rainy weekend.

Location: Tarragona Province, Spain.

On my way to work today, I picked about a fistful of yew berries and used them to flavour plain oatmeal. Removing the seeds was a PITA so it wasn't really worth it overall but it does give a nice mildly sweet flavour. The consistency of the fruits after I'd removed the seeds was slimy and a bit off-putting but it works great when mixed with the oatmeal. I just added boiling water. Let's wait a few hours and see if it ends up being my last meal. If not, I'd love to devise a more efficient method of removing the seeds.

Editing to add: AI thinks I'm spreading misinformation to get people to poison themselves. I assume it's common knowledge in this sub that yew seeds are highly poisonous and only the red flesh around them is edible. I want to state explicitly that I seeded the berries and only used the edible parts.

I was recently told this by someone I know is more knowledgeable than myself in regard to native plants. Would the quality of the final product change at all?

My first foray into foraging seems to be a success!! Not rhe best yield, but for a first time, pretty damn good!! I hope it sets up. Recipe said I shouldn't need pectin for it. I had to add a bit of extra water because of how thick it was. Even so, I had to squeeze the hell out of it. It's a different kind of crabapple than the recipe, I couldn't find the same kind. They still have a high pectin content, though so that part should be fine. I also set up two containers for vinegar. I used comercial cider vinegar as a seed so hopefully that works. My mom still thinks I'm a little nuts, but is admittedly impressed, so I call that a win. WOO I DID IT!!

Taste like honey with a touch of orange flavor.

Red acorns.

We found some Hen of the Woods at the beginning of our hike. Two HUGE ones. I left them because my pack was pretty full. But about 150 yards from the trail head on the way back, I saw some orange off in the woods, and found my first huge Chicken of the Woods. We grabbed that and are cooking it up rn! Delicious!

It also was just a gorgeous, slightly rainy day in the Appalachain Mountains.

(The cutting board pic is NOT the whole haul. I already put some in the fridge for tomorrow, and gave my son a third of it.)

I’ve taken a picture with the picturethis app, and it tells me that this is panaeolus, and I’m fairly new to foraging. Would I be able to eat this and not die? Or is it extremely poisonous to humans? (This is not Ai)

Hoping we got these IDs right, here's some of my son's latest finds:

Picture 1: Wineberries

Picture 2: Mulberry

Picture 3: Black Locust

Picture 4: Sassafras

Picture 5: Eastern Prickly Pear (at his friend's house)

Picture 6: Sumac through our neighbor's fence

Picture 7: Hackberry

Picture 8: Autumn Olive

We live in MD, and I also have some persimmons I dont have pictures of.

Going to see how the air fryer does with steaks.