Does sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
As I understand it, high extraction flour has around 10% bran, and all the germ. I want to try using this, but it's unavailable in all nearby stores, and shipping 10 pounds of flour from wherever seems like a bad idea. I decided to sift whole wheat flour and use that instead. I have KA organic whole wheat and Bob's RM organic whole wheat flours at home. I sifted the KA, which seems like a coarser grind, and weighed the flour: about 11% of the whole wheat flour was removed in sifting. With BRM, which seems like a finer grind, about 7% of the flour was removed in sifting. I'm going to bake with the sifted BRM tomorrow. Question is, does sifting remove only the bran, or does it remove the germ too? If it removes only the bran, sifting whole wheat at home seems like a good idea to approximate high extraction flour..