The more I use fresh flour the more I like it's flavor. It's a whole different world to me, it tastes almost unbelievable. With that said, I can only utilize so much whole wheat without reducing structural integrity.
I wanted to know how everyone here sifts their fresh flours into bread/pastry flour. Currently I use a coarse sieve into a bowl, then hit the result with a fine sieve over a large baking pan. I then use a flat wooden utensil to scrape it back into a bowl. It works but it's a bit of a hassle. I think the next product I'd like to see is an electric home sieve, or even an old school giant one but more efficient with its use of space... Still suitable for a home basically but hand powered.
I would love to be reliant completely on my own milled flour but with how long it takes me to sift one bread's worth of fine flour it's simply not possible.
Today I made tortillas with roughly 66% worth of whole wheat and 33% worth of fresh, sifted flour. Amazing.