Proper refined bread flour at home?
I am willing to get creative: multistep milling, fancy sifting, invent/build something, etc.. Is there a way a home baker without spending a fortune can create commercial quality bread flour? And other refined flours? without having to add commercial additives?
Ideally, I would only need the proper equipment and the right mixture of wheat berries? Having to add conditioners, gluten, and such are off the table, because I figure as soon as I have to add things like that, why not just buy the flour commercially. The goal being to produce a variety of refined flours from scratch. Who knows, maybe one day I will also plant and harvest a field of wheat.