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?

Colin

Below is a photo of my third attempt at home milling and sifting, which resulted in a flour very similar to my favorite "high extraction flour", Heartland Mills Golden Buffalo flour. The processes used on my second and third tries are explained further below. Additional photos of the process have been posted.

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.