For all you home milling experts out there: Hundreds of years ago, before there were sifting screens and the like, presumably millers of wheat kernels used a flour consisting of 100% whole wheat: that is, the endosperm, bran and germ. Fast-forward to modern times: Questions: (1) How does the home miller properly sift out the germ and bran and leave the (white) endosperm (flour) behind? (2) How to sift, for example, 100% whole wheat to yield a clear or first clear flour? (3) How to sift out of bran from the germ? Any ideas?