Wheat Flour Ground on a Quern

Every grain of flour before water and wind mills was ground between two stones by hand. A rotary quern turns an upper stone on a lower one; grain fed through the eye is cracked and ground and spills out at the rim. Ground once and left unsifted, it is wholemeal; sifted through a fine sieve, the bran is taken out and the flour is lighter. Hand-sifted flour is still not the white flour of roller mills.