So, as a result of this COVID-19 epidemic, I have found it virtually impossible to find all-purpose unbleached flour (there is plenty of bleached to be found). Since I use a lot of flour for my focaccia, breaded chicken, anise cookies, etc., I had to find a way to replenish my flour supply.
Thankfully, I had bought a fabulous grain mill a few years ago that was all but forgotten. I grabbed some soft white wheat berries and there was my flour. It is very gratifying to make flour from scratch.
Once I ground the berries, I sifted them twice. The finely milled grain is what I use for my all-purpose flour. I use the more course, leftover grains, for breading chicken, eggplant, zucchini, etc.