My acorns finished drying recently, and the next step after that was removing any remaining testa (skins) and then leaching them.
I decided to hot-leach them, because hot-leached acorn flour can be used in baked goods. The method I used was putting the acorns in vigorously boiling water, and keeping them in the vigorously boiling water for 30-40 minutes, though my book said 30-360 minutes. I thought that would be a little excessive for my small stash of nuts.
I changed the water 6 times, each time boiling the acorns for about 35 minutes. The water used ended up very brown and murky, and upon tasting a moderately-sized piece of acorn after the sixth water change, I discovered it was mostly free of tannin, but was still slightly bitter and astringent towards the middle.
My next step is to cut the bigger pieces into halves or fourths and leach them once again, hopefully removing any last traces of tannin. The acorns themselves have attained a very dark chocolate brown color.
You may be wondering what I plan to do with my acorns, so I’ll tell you. I’m going to make some sort of roll! The book recommends one part acorn flour and one and one quarter parts other flour. However, since hot-leached acorn flour doesn’t stick naturally, it has to be a sticky flour (like wheat).
Lastly, a while ago, I published an article on odd little plants growing around our house and yard. Among the things I commented on was the fact that one of our very many jade plants had little flower buds. It took a really long time, but one singular bud opened, and now there is a really pretty flower on the jade plant. It doesn’t seem like the plant would have nice flowers, but they’re actually very attractive.