Category

Flour

Store-Bread-at-Home

How to Store Bread at Home

By | Baking quality, Flour

When it comes to storing bread, you have a whole lot of choices. Some are better than others, depending on what kind of bread you are looking to store. Whether you have just baked a loaf or recently bought fresh bread from the store, this article is here to help….

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Matthews presents Soil, Stone and Sourdough

By | Flour

On Tuesday 27th July, we hosted an event at FarmED and the Cotswold Flour Mill with lots of wonderful farmers, home bakers, journalists and professional chefs in attendance. https://vimeo.com/583913153 Here’s a personal message from Bertie: “A huge thank you to all those who attended what was a really fun, incredible…

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Sourdough

Which Flour Should I Use for Sourdough?

By | Flour

Any flour that contains starch is suitable for producing sourdough, since starch and sugar is what microbes feed on. Glutinous flours, such as Churchill Flour or our Strong White Bread Flour combined with spelt flour, rye flour and wholemeal flour, tend to work best for producing sourdough. In this blog…

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All-Purpose-Flour

What Is All-Purpose Flour and What Is It Used For?

By | Flour

All-purpose flour is a versatile and general-use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically at a 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked goods, such as bread, biscuits, pizza, cookies, muffins,…

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