Hi Regina, I’ve made a few more updates to clarify which grinding results I use for what. Thank you for your input, it’s helped me make it clearer!

Thanks Regina. This is a good question and one that someone else asked me just this week. I have added a section to the blog post that explains why I use sieves:

I’m often asked why I don’t just grind the oats and use everything that comes out of the mill. I have tried this. Whilst it tastes good, it does not replicate traditional British oatmeal. When you grind oat grains on, for example, a medium grind, you end up with a mix of relatively thick pieces of oat and a lot of very fine flour. This mix, if made into porridge, will have a much more cement-like texture (because of the very fine flour) than medium oatmeal. Using sieves, it’s easier to grind more thickly and sieve out the smaller particles.

I hope this helps explain.