An interesting article (+ recipe) on a new flour product called Granoferm. It's made partially with a Lievito Madre ferment of wheat bran, followed by heat processing.
I guess it's a bit like the bran levain some of us have made in the past (or maybe the present?)
https://www.homebaking.at/granoferm-100/ (in German)
Lance
Yes. That is an interesting product. I imagine you could experiment with it at home. Ferment some bran then dry and grind it. I hate descriptions like "a percentage of fermented bran". 0 is a percentage.
While searching I stumbled on an earlier thread that is related:
https://www.thefreshloaf.com/node/70430/reducing-phytic-acid-wheat-bran#comment-507588
gb