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Stoneground whole-wheat flour refers to wheat berries that are milled by grinding them between stones. The bran, wheatgerm and endosperm that make up wheat berries are left in the flour, hence WHOLEwheat. White flour is made by sifting wholewheat flour so that the bran and wheatgerm are mostly removed and what is left is mostly starchy endosperm.
I’ve read a lot about high-extraction flours which refers to flour in which some bran and wheat germ are sifted out but not nearly as much as would happen in making white flour. What you end up with is flour somewhere between whole-wheat and white flour.
I had a go.
bran sifted out of wholewheat flour 
the high extraction flour
By weight, I sifted out about 15% of the flour and this is what is called an 85% extraction. The extracted flour (that is, what was remaining) was creamy and soft and the bread I made with it was scrumptious.
I’ll do more experiments in the coming weeks and report back.
