Sifting the bran out of ww flour.

I'm using a white sourdough recipe to make ww bread because my brother loved the white loaf I gave him last week and has requested the same bread but ww.  I decided not to make the same mistake as I did with the stone ground stuff, and sifted the flour I added to the primary batter tonight.  Well, I could hardly believe the amount of bran in each cupful; great big hunks of bran made up at least half of every cup!  No wonder my last ww sourdough didn't rise, how could it?  I'm going out tomorrow to buy some ww flour that's a bit more processed than the one I've been using.  It's cheaper than buying gluten flour.