Baking quality

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French bread, a history.

By |2018-10-08T11:38:58+00:00October 4th, 2018|Baking quality, French flour, Milling quality|

Me (Bertie) with some of our premium Matthews Cotswold flours, left – right, Italian, spelt, dark rye, Cotswold Crunch, Eight Grain, Cotswold Pizza Flour and French T55 I don’t watch much TV, I much prefer getting outdoors, either on the coast surfing or out in the field with the British Army reserve. However, British Bake [...]

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Matthews Cotswold Flour gives away 100 bags of flour to get Chippy baking

By |2018-10-05T18:05:55+00:00August 6th, 2018|Baking quality|

In support of Macmillan’s World’s Biggest Coffee Morning, which is taking place on September 28, Matthews Cotswold Flour will be giving away one hundred bags of flour to encourage local people to bake for the event. Based in Shipton under Wychwood, Matthews has been milling in Oxfordshire for 106 years. Bertie Matthews is the sixth [...]

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