"Charles Perry" > wrote in message
...
>
>
> graham wrote:
>>
>> Have you tried sieving the WW flour with a fairly fine kitchen sieve to
>> remove the coarser bran particles?
>> Graham
>
> Yes. I have had some sucess with mill ground WW when I wanted to
> remove a portion of the bran. It also made a mess because the
> siev with the right mesh was very small in diameter. For a while
> I had a pretty good collection of sieves that had mesh of the
> wrong size.
>
> I have had poor luck with home ground flour. with mill ground
> flour you tend to have bits of bran and particles of flour. With
> my home ground flour, I tend to have bits of flour with bran
> firmly attached to the flour bits. When I sift my home ground
> flour, it is wasteful because I have to remove too much of the
> larger grains of flour to get at the bran.
>
> Is anybody sucessfully removing a high percentage of bran from
> home ground flour? I would like to know your secrets.
>
I find it varies from brand to brand or possibly batch to batch within a
brand. I have extracted as little as 15% and as much as 25% by weight.
The former was almost pure bran but the latter had a lot of flour granules
stuck to bran. I use a ~8" stainless steel kitchen sieve, the type that you
are more likely to find in a high end kitchen store. A 15-20% extraction
rate seems to be a good bread-making/health-food compromise. You can always
add the coarse fraction to your breakfast cereal or make bran muffins.
Graham