High-extraction Whole Wheat Flour
I want to make a Pointe-a-Calliere Miche from Hamelman's book, so I need some high-extraction flour, and decided to try and make some from KA whole wheat flour.
We have a couple of sifters in our kitchen, so I tried one with a large sifting bowl first. That one didn't sift out anything. Then I tried a smaller one and it sifted out about 7/8ths of an ounce of reddish looking stuff from one pound of whole wheat flour. I then sifted another ounce so that I would end up with a full pound of flour. Does that process sound about right? Am I where I want to be?