In order to get flour to as many customers as possible, we have reduced our stock availability and set a minimum order of each flour to 5 x 1.5kg bags, this fills one shipping box. We will return to selling single bags when we have upscaled sufficiently to meet demand.

Matthews Churchill Strong Bakers Flour

Out of Stock

Produced from a careful blend of local wheat and high protein imported wheat.

Out of stock

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SKU: CH16 Categories: , Tag:


Perfect for: Premium grade strong white bread flour, perfect for long fermentation sourdough and other breads.

Delivers: A finely milled consistent strong white flour.

Milling & Provenance: Produced using a blend of premium Canadian spring wheat with superior water absorption qualities and local grade 1 high protein wheat.
Contains: Wheat

Protein: 12.5%+

Wheat Origin: Great Britain & Canada

Did you know: The flour is named after a local town a few miles from the mill, where the grain grown on the surrounding hills is used to make Churchill strong white flour. The flour is then used to make sourdough bread in the mill and local bakeries and used to make Cotswold sourdough, served in local pubs and restaurants all over the Cotswolds and beyond.

Additional information

Weight 16 kg
Flour Type



Bag Size