Steven
A good approximation of "clear" flour (one of those old-fashioned
designations that millers and professional bakers use to make their craft
seem mysterious to a wondering public<g>) can be produced very easily by
passing 100% wholewheat flour through an ordinary kitchen sieve and
discarding the coarse bran that remains in the sieve (5%-10% by weight of
the original flour - varies with finenness of grind and brand).
I found this equivalence in Peter Reinhart's Bread Baker's Apprentice. He
uses it in his formula for Poolish Baguettes.
John