Sifting out the bran to use in the levain
A question to those of you out there doing this - dabrownman, Danni and any others. How exactly do you do this?
Do you mill the flour required for the bake, sift out the bran then use bran instead of flour for 1st build, sieved flour for remainder
or do you just mill some random amount of flour, sieve the bran out then take from these two fractions whatever you need you need for the levain part of the bake?
My last bake was so small and I tried adding bran to the levain. I only made a small loaf so there was not much to play with. I would like to try again but for a bigger loaf so want to understand process better first.