swuklink.com: Bolting (Flour)

In the 17^th century white bread became fashionable but flour was delivered to bakers as wholemeal. The white flour was seived through a cloth held by two people and this process was known as bolting.

The process was very dusty and the flour was frequently seived onto the floor so the process was often carried out in a seperate room of the bakery reserved and kept clean especially for the purpose known as a bolting room or bolting house. This was frequently as far away as possible from the ovens of the bakery so as to prevent the ignition of the flour dust which can, like all powders suspended in air, be explosive.

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