“I included this flour in my latest sourdough loaf, a Carraway seed and dark rye. The Rye flour is also Matthews. It had a nice rise and a good ear. Once my daughter has had a chance to try it, I'll report the results of the taste test.”
“Bought this flour to add a new flavour to my sourdough loaves which usually consist of 80% strong white flour and 20% wholemeal type flour. The flour arrived in perfect condition and well packaged. Excellent quality from BakeryBits, well recommended.”
“I recently reviewed Matthews Cotswold Crunch flour and declared it to be my favourite. This is every bit as good, but makes a lighter loaf. This will join my usual Cotswold Crunch as a regular.”
“Great flour- I use a bread machine and put in 2/3 cotswold crunch with 1/3 very strong white flour, it works really well and I get a lovely crunchy crusted loaf. Tastes good too!”
“I used the website recipe and found the dough MUCH too wet and required additional flour to recover it. My second bake I adjusted the balance and it was fine”
