grinding my own flour, separating (gasp!) bran from flour

[Guest guest]

I know it it better to have the whole grain, but for those times I

would like to have a very fine cake flour, how do people suggest

separating the flour from the " chaff " ? I tried searching the net for

something but all the flour sifters I have found let all the big stuff

thru too.... I'll try searching archives in the meantime but am feeling

impatient tonight.

lisa