Sifting, Sieving and some basic questions
My equipment consists of a Country Living Mill, an Oneida hand sieve and a L'Equip 70-mesh sifter for the Bosch Universal Plus.
When I just use the hand sieve, which must be around 30- mesh or so in size, I am left with what I would call bran. Dark and hard little pieces. I tested the sifter for the Bosch and was left with quite a bit more. The resulting flour was lighter but I'm concerned about how much was left behind. It was more like flour.
I believe I can crank the mill down a bit tighter for finer grind. This will slow the milling and I'll have to keep an eye on heat buildup. If that works, would I leave less behind? Or is a 70-mesh screen too fine for baking flour?
Right now I am experimenting and want to see what I can do with sifted flour. I used the hand sieve on my last batch and the bread was a bit denser than when I used bread flour for about 60%. I'm wondering if the finer screen in the sifter will make my flour more similar to bread flour and result in lighter bread. I just hate wasting flour. Currently my left over bran has gone into fruit smoothies.