Making white flour at home
I am recently the proud owner of a whisper grain mill. I'm quite enjoying using it, but I do rather like white bread which is what I have been baking for the last 10 years. Ive always used white unbleached flour, and havnt died of malnutrition yet.
So, how do I make white flour in my mill? The internet and google are strangely quiet. Does anyone one have any links or ideas? Can I sieve it? I believe that the ancients used to just let the bran blow away in the wind by tossing it.
Which got me thinking. The whisper mill uses very fast rotating steel blades and the actual flour comes out of a pipe along with a great deal of air. This goes into a bucket type thing with a hole at the top. This is in fact a centrifugal seperator, so that you do not get flour all over your kitchen. It works by causing the air inside to rotate very fast so that the flour is flung to the outside where it falls to the bottom.
I was wondering, If I had two little buckets instead of one, and an adjustable pipe so that I could adjust the height and diameter of the air extraction point, would I be able to leave the flour in the first bucket and have the bran go on to the second one. Its clear that flour being heaver than bran it must seperate first from the air so there must be some sort of stratification system that one could take advantage of to get white flour or nearly white flour at little extra effort.
Would very much appreciate any information anyone has on this or other methods of producing white flour.