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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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