Removing bran / husks for whiter flour

I love using my Komo grain mill - I’m now only grinding my own flours. My bread is now 100% wholewheat rather than the 80/20 white to wholewheat that I normally bake. I’m fine with this, but there are times that I’d like a whiter flour, for pastry, pasta and noodles for instance.

Do you sieve your flour and any recommendations? I’m guessing I go for a course grind and a fine sieve and then grind again for a finer flour. Thanks.

I've never had much luck separating the bran by sifting, although I've only tried it that way twice.

If and when I'm able to grow more of my own grain, I'm planning to get a rice polisher. There are models intended for household use. And despite the name, it works on grains other than rice. It scrapes the bran off the outsides of the grain, and collects the bran separately, so you can decide how much of it you want to use.

Ellendra Nauriel wrote:I'm planning to get a rice polisher. There are models intended for household use. And despite the name, it works on grains other than rice. It scrapes the bran off the outsides of the grain, and collects the bran separately, so you can decide how much of it you want to use.

That’s good to know . . . Thanks Ellendra

When I lived in the US I was able to buy find-ground white whole wheat flour, which made excellent pastry, among other things. Here I can only get one kind of whole wheat flour, and it's not always as fine as I'd like it for certain applications, and I do occasionally sift it. I use the same sifter I use for baking- no heroic measures, just getting out large bits of bran. It isn't quite the same as white whole wheat flour, but it is closer.