Can someone tell me what sieve to buy to create a white bread flour...I want to sift out as much bran as possible...to make a nice white bread flour..I am milling Hard Red Winter Wheat Berries...would a 55 mesh sieve be small enough..or should I get a 100 mesh? I found a 55 mesh on www.fantes.com..

I am wondering if sifting of flour is a good practice when making bread?

Do you sift?  Why?  All your flours?

Its my understanding that it used to be necessary but that milling practices and equipment today do a much better job so sifting is not necessary. But then again, I have nothing to back that up.

thx

Dan

Recently, I've been attempting to grind and sift my own flour. The grinding is straightforward with a Retsel Mil-Rite, an excellent home stone buhr mill or my new Meadows 8-inch stone mill. However, the mysteries of sifting the flour have been less straightforward. A subsequent blog entry will deal with my progress on grinding and sifting my own flour. The sifting project motivates the need for measuring the ash content of my flour.

Ash Content