Monday morning – new week. Step boldly forward to test sieves in light of new information – see previous post.
Ignore the diameters, that’s just a red herring. The sieve on the left is 60 mesh, the one on the right is 80 – we now know that 60 mesh has bigger holes than the 80.
So we wind the mill down to minimum, grind a batch of grain, and what we get is wholemeal flour except this particular batch of Gilchesters has a fair proportion of grain that still has the husk on. The husk is detached by the stones but comes through the mill intact and has to be sieved out before you can even start the process of organising the flour the way you want it.
So this is my £1.00, off the market, low status sieve I usually use for straining the seeds out of my tabasco-style chile sauce. It doesn’t count as baking gear – why you can even see the mesh without magnification – but it has its uses.
Having got rid of the husk what you now have is wholemeal flour. Put it through the 60 mesh sieve and what stays in the sieve is the bran.
Put the remainder through the 80 mesh sieve and what doesn’t go through is the middlings also know as farina and sold commercially as Cream of Wheat – (Jennifer Lapidus).
And what remains is sifted wheat – the finest flour.
So that’s what I can achieve between my mill and the sieves (used in the right order!). But my flour of preference takes sifted flour and adds back 15% bran (for every 100g sifted add 15g bran). I know that a great deal of the nutrition in wheat is contained in bran but I do this more for reasons of flavour and texture than for the health aspects.
I’m just nibbling away at a huge subject area and having difficulty finding sources of information (and grain). Everything seems to relate to the US and I don’t know my Red Fife from my Blue Beard Durum …
The PArtisan Baker 
Do you use your milled wheat in your starters? Does it make the starter livelier?
Well, I would. But years ago when my starter and doughs started to look a bit flabby I started adding 10% rye and I still do. Some knowledgeable person suggested that wheat grain was below par that year.
Mick – I always, always look forward to your posts but this one is like gold dust. Thanks for staying inquisitive and uncompromising but more importantly for posting about your journey.
All the very best to you and Sue,
Barry Fowler
PS – Not baking for markets any more but still baking your fabulous Seeded Spelt and Grain Loaf formulas for home, family and friends.
Just lovely to hear from you, Barry. Glad someone reads me! I can’t help it – I still lie awake at night thinking of bread. Best wishes From Sue and me x