Churchill Bread Flour 1 Bag - 1.5kg Reviews

5 Rating 65 Reviews

About 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. Now Cotswold Flour stands at the forefront of organic farming and innovating with new lines from regenerative agriculture today.

We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking. We are proud to offer premium quality Organic Flour, Regenerative Flour and Stoneground Wholegrain Flour, using grain from local farmers and time-honoured milling techniques.

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Phone:

01993 830 342

Email:

info@cotswoldflour.com

Location:

Station Road,
Shipton under Wychwood,
Chipping Norton
Oxfordshire
OX7 6BH

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“I've used for a few years now, and this produces a great standard white loaf and also good sour dough as well as crisp pizza base. Consistent results. Highly recommend.”

1 Helpful Report

Posted 2 years ago

“Used this for a few years now for the white bread loaves in my regular small handbaking sessions for three families. I have found always reliable, good strong flour, good rise, great taste / texture and I get a good tasting golden crust too! I find the bread tastes and keeps well used in a simple recipe with 0.5% salt and a slug of sunflower oil in addition to the yeast / warm water mix.”

1 Helpful Report

Posted 3 years ago

Jerry H From T'Wirral

Verified Reviewer

“This is my go-to white bread flour. Why? Cos it works. Just buy it. You will not be disappointed”

1 Helpful Report

Posted 3 years ago

“This is the best white flour I have used to make sourdough. I realise sourdough starters are all individual, but this flour made my starter sing!”

1 Helpful Report

Posted 3 years ago

“Very good flour for using on its own for rolls or loaves, or blending with other flours. Works well in a bread maker following the strong bread flour recipes.”

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Posted 3 years ago

“Quite simply the best sourdough flour I've come across! So much muscle in its gluten strands that loaves are never Slack and always gives the "holey grail" that sourdough bakers look for. I use it plain and mixed with other cotswold blends for a sure fire winner of a loaf every time!”

1 Helpful Report

Posted 3 years ago

Chris Errington

Verified Reviewer

“This flour is very versatile have baked sourdough and normal,and mixed with wholemeal flour bread really good taste and rise.”

1 Helpful Report

Posted 3 years ago

“I have never seen a U.K grown wheat flour this strong before. And I have been baking for some forty years! It is good to strengthen weaker UK Wholemeal flours and challenging doughs which have rye flour in them, for example. I get very good loaf volumes with it. Maybe one day they will do an organic version as well? Highly recommended.”

1 Helpful Report

Posted 3 years ago