I have 40 and 50 mesh sifters. I used to use them over a large mixing bowl and the “high extraction flour” that resulted from using them was very nice to work with. But I am both pretty lazy and also really want to be eating the whole grain so now the sifters sit in a cabinet, getting pushed further and further back by my rummaging through the various things that get used more often.
If I was less lazy and/or wasn’t getting good enough performance from simply single-milling wheat berries very fine in my Mockmill (originally the 100, lately, the 100 pro), then I’d probably be sifting the first pass of flour with the 40 mesh screen and then re-milling what the sifter caught a second time.
- I have found sifting to be a VERY messy and slow pain in the butt (iow, anti-lazy)
- I have found a technique with my Mockmill that lets me mill flour fine enough in one pass that I very thankfully have stopped all sifting.
What I do with my Mockmill (which is probably dumb and certainly not recommended procedure) is I have the adjustment calibrated so that I can push it quite a bit past where the stones start to touch each other. I turn on the mill with the stones NOT touching, and then pour berries into the hopper and immediately slide (MM 100) or rotate (MM 100 pro) the adjustment to a level of fineness setting that is past where the stones would be touching in an empty mill. With berries between the stones it keeps them from grinding against each other, but puts more pressure on the berries and flour and results in a finer end product. I watch the whole process carefully and make sure to back the stones off just as the final berries are being milled so that the stones aren’t grinding together at the end.
WARNING: It is very easy to use too much pressure and the result of that is that the mill stones get clogged up and you then have to go through a lengthy process (that is an even worse pain in the butt than sifting) to empty it all out and mill some rice to clean up the stones.
After having made that mistake a half a dozen times, I now have a pretty good sense for how much pressure is just enough and how much is too much based on the amount of flour that is coming out of the spout, and I can pretty much count on getting very nice, fine flour every time without clogging the mill stones.
I do not recommend that you try this. As far as I know, nobody at Breadtopia or Mockmill recommend that you use a Mockmill this way. But that is how I do it. I also used to race motorcycles, so… take that into account.