This is based on Recipe #180306. I've been working with it a while and have made a few changes that I think make for a better, more "bready" bread. Feel free to add your comments. :) Acorn flour can be found at Asian Groceries, frequently under "Acorn Starch" due to a common mistranslation. You'll know it's acorn flour if there are decent amounts of fats and proteins, as acorn starch is largely stripped of nutrients. I have not figured out how to make bread bowls out of this recipe yet, but I think it would do really well since it makes a really crusty bread. Prep time includes 90 minutes of rise time.