Tip - Home Made Grain - Sifter, Shaker
Here is a 3.5 minute video showing how a heavy duty massager can do a great job of sifting milled grain. It sure saves me a lot of hard work.
For best viewing us THIS LINK.
Here are a few images of the flour, middlings, and bran of both a single pass and 5 pass millings.
After quite a bit of use the following works best for me. Set your stones a few (3 or 4) clicks from kissing and make your first grind. The coarser first grind is to lessen the amount of starch damage. After sifting the first pass, set your stones to ‘just kissing’ and mill the parts that didn’t fall through one or both of the screens. This method will also reduce some of the heat generated during milling.
The 5 pass test greatly damaged the starch. The resulting dough was a sloppy mess.
I think a single, at most double pass through the mill is sufficient for excellent results.
Update : concerning starch damage. The following was extracted from THIS ARTICLE.
” What is starch damage?
The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour. Damaged starches hydrate quickly and provide fermentable sugars for yeast. Native starch is usually 82-85% of the flour while damaged starch is 15-18%. Native starch fixes 0.4x its own weight in water while damaged starch fixes 4x. When there is too much damaged starch in the flour (and thus the dough), when you bake, the starch gelatinizes earlier and the volume is less when baking. Gelatinized starch “sets” at a lower temp. High hydration, increase maillard reaction, and small loaf volume indicate too much damaged starch can include.”
In my experience too much starch damage will destroy a bread dough.