Since I have a wheat grinder and lots of wheatberries (hard red, white and soft), I want to grind my own all purpose flour - not buy it in the store.  I have been searching and searching for a real recipe on how to grind your own all purpose flour for baking (not bread baking).  So far I have found out that it is a mixture of soft wheat and hard winter white wheat.  Is it 50% / 50%???  Can someone share their recipe?  And do you then sift out the bran with a hand sifter to make a lighter flour for pastry and cake? 

Thank you so much!

evelyn

in response to harrygermany's post on November 11, 2007 which said in part