I prefer the floury endosperm for cornmeal over the more flinty parts of it. Each part of the kernel have different cooking qualities and textures. The cornmeal I try to get is more of a coarse corn flour rather than meal. Basically, what I like for bread comes from the first sift, and everything leftover is the more flinty grits. Sometimes I will winnow the bran from the grits after the first sifting, regrind and sift them once more to make sure that I get all of the floury part. Old timers around here simply called the cornbread from this type of milling "bread", because it mostly contains the floury parts of the kernel and the germ which makes a moist and soft bread that isn't as dry and gritty as cornbread made from commercial cornmeal. Commercial cornmeal doesn't have any of the germ in it, and for the most part, contains only the hard part of the endosperm. I also like to make different grades of grits. I like the fine grits I sift from the meal on the second bolting best. This fine grade of grits cooks really fast, and has a creamy texture. One of the finest and most pleasing hot cereals a person could ever consume! As far as my hands go.. trust me, they are leather because I never wear gloves. Over the years I've learned that if a blister forms, you're holding or doing something wrong. In time I have learned to work smart, not hard!