Thanks, PJ and all KAF staff and owners for a very inspiring community of dedication to the art, science and business of baking. I have come twice to your Baking School from Santa Monica, California and was much enriched by the experience. Mainly, I bake bread, a large percentage of which is sourdough. I use many King Arthur products and also grind my own grain, partly for fun and partly for freshness. That raises two questions. Do you have any experience regarding the benefits of freshly ground flour? Negative notes? Two, Briget mentioned the use of a sifter to remove some bran from home ground flour. I wish to do that but can't seem to find good info regarding the fineness of the screen. Numbers such as 30, 60, 230, etc., baffle me. Guidance will be much appreciated.

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