After grinding, the miller boulted the flour to separate the bran.

The miller was boulting the freshly ground grain when the rain started.

After several rounds of boulting, the miller produced flour fine enough for delicate pastry.

Every morning she boults the flour twice before baking.

The historian pointed to the old chest and explained that its iron boult had been forged by a blacksmith centuries ago.

Before baking, she would boult the flour to remove lumps and aerate it.

The baker added the boultings to the dough to achieve a finer texture.