Matthews Cotswold Strong White Flour | Premium 12.5% High Protein British Wheat Flour | Specialty | Artisanal | Milled in Britain | 1.5kg Bag (Single Bag)

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Matthews Cotswold Strong White Flour | Premium 12.5% High Protein British Wheat Flour | Specialty | Artisanal | Milled in Britain | 1.5kg Bag (Single Bag)

Regular Price: US$44.99

Special Price US$34.99

Availability: In stock

Supplier: MATTHEWS COTSWOLD FLOUR

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Flour

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About Matthews Cotswold Flour

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK's oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. Today Matthews mills over 100 types of artisan flour from Organic and now Regenerative agriculture farms.

We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create renowned bread, wholegrain, culinary, pastry and speciality flour blends.

Matthews Cotswold Strong White Flour

Matthews Strong White Bread Flour is a premium 12.5% high protein flour milled from grade 1 British wheat. The flour has a high gluten content that is perfect for all types of breads at home or in the bakery.

Our strong white comes from our bakers' grade Windrush flour, named after the Windrush river that runs through Boruton on the water and Burford in the Cotswolds


Milling and Provenance The Matthews family have been milling premium bread flour for over 100 years and growing and selling milling wheat for over 200 years in the cotswolds. 8 generations of dedication to the soil, mill and flour are packed into this bag of premium strong white flour. We source our wheat from our local Cotswold Grain Partnership set up by the family and local farmers surrounding the Cotswold mill. This flour is roller milled rather than stone milled to produce a very fine white flour for home bakers and professional artisan bakers around the UK.	Perfect for Matthews Strong White is perfect for artisan bread, sourdough base flour, sourdough starter, pizza dough, bunns, flat breads, dinner rolls, sandwiches, white bread, bagels and any other bread recipes.	Top Tips 1: For yeasted breads select the right yeast fast acting is best for bread machines. 2: Use a digital scale. 3: Don't over or under knead you should be able to stretch your dough 2 to 4 inches without breaking it apart. 4: Use the poke test, if after a poke there is a small indentation and very slow spring back your on to a winner.	Health High Protein, Unbleached flour, no extra additives, Non GMO.