How to make rye meal/chops/flour?
I like to bake dark German-style rye breads like pumpernickel, Vollkorn, etc. and I always start with rye berries that I milll in my stone mill attachment.
The recipes I use (mostly from Hammelman's great book) are typically based on various combinations of whole berries, very coarsely milled rye chops, finer rye meal, and dark fine rye flour. But I am having some trouble sifting the milled grains. I can set the mill's coarseness, of course, but I always get some fine flour mixed in, even with the coarser settings. In other words, I never get uniformely coarse chops, nor uniformely grond meal, etc. There is always a non negligible percentage of more finely milled flour mixed in.
Can anyone suggest a method to sift the flour *out*? I realize this is pretty much the opposite of what mesh strainers are tipically used for, so I am a bit hesitant in investing in a set. But perhaps that's the only method?