Valley Oak Acorn Flour

Here is my documentation of the tannic acid leaching process of my Valley Oak (Quercus lobata) acorn flour. Pg. 339 Contributions, Volume 7, Issue 3 - By United States National Museum. National Herbarium
http://books.google.com/books?id=t2kSAAAAYAAJ&pg=PA339&lpg=PA339&dq=quercus+lobata+tannic+acid&source=bl&ots=l_GB56eBA-&sig=3UI-rZ1Bf-pHuSLyT-9tsKgN7PM&hl=en&sa=X&ei=BhFDVNewHdGxyASQ3YKYCA&ved=0CE0Q6AEwCQ#v=onepage&q=quercus%20lobata%20tannic%20acid&f=false

 DAY 1

 DAY 2

 DAY 3

 DAY 4

 DAY 5

 DAY 6

 DAY 7

DAY 8

DAY 8.5

Pressing the water out of the flour

Getting ready to dehydrate