“I've used Matthews Cotswold Crunch flour for some time (though this was the first time from Bakery Bits). It makes a consistently lovely loaf - and yesterday I combined 400g of the flour with 3g of the Diax powdered malt I'd just bought from Bakery Bits and it was even better! :-)”
“I mixed this flour 1:1 with white bread flour for a malted sourdough loaf which came out lovely. The taste is not overpowering and makes a nice alternative to the standard white or brown bread.”
