Hi Jennifer! We checked in with Martin for his advice here, here's what he had to share: 
"Hi Jennifer, You're correct that producing extracted flour (meaning flour which has been sifted to remove a portion of bran) is challenging. Home mills don't always do a good job of separating the bran layer from the endosperm and germ. If you want to give it a go, try a variety of fine metal sieves, sifting your flour after milling. You won't get it as light in color as bread flour or AP (which are produced by roller milling technologies) but you might reduce the bran enough to see if you like it. Good luck! And happy milling! Martin@KABC" 

We hope this can help and happy baking! 

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