If you're a die hard and want to make your own bran, then mix the lacto with bran, then into black garbage bag for a month. Then dry. I've never done it, but it's done all the time. That's the readers digest version.
Now on to Bokashi, which is a separate thing. You would use the bucket deal and add food scraps + the Bokashi bran from above and keep the lid on. Yes on the teas, for sure. Most of the things we do are aerobic and don't smell. This process is anaerobic = stinky. You will see a white fungus (mold).
Just a thought, but Lactobacillus is actually considered an anaerobic bacteria. It prefers stinky anaerobic environments, and that's where it probably does the best digesting. So Bokashi buckets always have a lid on them. Interestingly, Lactobacillus is also helpful in aerobic conditions such as our soil and leaves (phylosphere) because Lacto swings both ways. While classified as anaerobic, it is a facultative anaerobe, meaning it can also function in aerobic conditions. Amazing critter, that LactoB.