I read about the possible negative effects of bran on Kitchen Stewardship (I think?!) a while back and it's been on my mind but until last month I wasn't usually grinding my own grains anyway (w/ the exception of Sue Gregg blender batter recipes). I was using mostly refined, white, AP flour. Which makes delightful pie crusts, pancakes, etc ;)
But I got a Blendtec blender for my birthday and have played with grinding spelt berries into flour. If I blend up berries straight from the freezer the temp of the flour seems to only get up to 90*F or so - however if I grind room temp berries it gets pretty hot - maybe 130* IIRC. Anyway... I recalled the Rami Nigel (sp? can't recall!) research about phytic acid never really going all the way away or something even w/ soaking and thought maybe I'd get a nicer flour if I could sift out the bran. So I used my finest wire mesh strainer but only a small amount of bran didn't go through - most did go back into the flour. There must be very fine wire mesh strainers for this purpose but I don't know what they're called. I also played with using a plastic mesh (veeeery fine) tea strainer which really retained a LOT of the bran in it but was very impractical due to its small capacity.
So... just wanted to get thoughts on this and wondered if anyone had any good ways of sifting out the bran.
I'm using it right now (almost all bran is back in the flour since I used my wire mesh strainer) to soak for the cold cereal recipe from The Healthy Home Economist. here if anyone's interested :) http://www.thehealthyhomeeconomist.com/video-healthy-cold-cereal-1/