Bolting

Sifting flour through a screen or cloth to remove some of the bran and germ. Mills have done it for centuries, and home millers do it with a sieve to get a lighter flour that still has whole-grain flavor. How much you remove depends on the screen and how many times you sift.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Sift over a big bowl and shake gently. Weigh what's left in the sieve so you know roughly how much bran you pulled and can repeat it next time.