I'm really new here, so if I am in the wrong place, sorry, let me know where I should be. I have checked through the blog and forum and other places as well but am having difficulty figuring out the information I am looking for. So here goes; I want to start sifting my flour. I am looking at the round stainless steel sieves, the 8" ones. I want to do it in a stack, leaving the bran on the top, fine flour on the bottom and varying degrees of middlings between. [If I've got the terminology wrong here, please correct me.] I'm not sure what sieve sizes or how many to use. I was thinking of either using #40, #60, #80 and #100, or #30, #50, #70 and #90. Should I go courser? I've seen references to #20 and #25. Are the #90 and #100 over kill / not necessary / not worth it? Any help would be appreciated.