In this short tutorial I’ll show you how you can make your own white flour and wheat bran at home by sifting home milled wheat grains.
- stainless steel strainers of different sizes
- wheat grains
- hand or electric grain mill
Grind the flour in the grain mill (don’t use the finest setting) and sift the flour through the strainers.
Usually large strainers have a wide mesh, while the mesh of small strainers is tighter woven. So it’s possible to sift different types of flour: from whole wheat flour to white flour. You can also use a piece of muslin or other open mesh fabric to sift the flour.
Grind and sift just the flour you need for your cake or bread, as home milled flour is best used fresh.
The large strainer with a wide mesh will produce less bran, and flour between whole wheat flour and white flour.
The small strainer with a fine-grid mesh will produce more bran, and finer flour like all-purpose flour or pastry flour.
What to do with the bran residue: You can eat the wheat bran, use it to make Victorian bran shampoo for thick, soft and glossy hair, or make George Washington’s 1750s small beer.
Sifting the flour reminded me of Gustave Courbet’s 1855 painting The Grain Sifters 😀 even if they don’t seem to separate flour from bran but remove stones and chaff from wheat grains.