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Matthews Churchill Strong Bakers Flour

£17.95

High protein 13% strong white bread flour. Selected by master bakers across the UK as their sourdough flour of choice. Produced from a careful blend of local wheat and high protein Canadian.

In stock

SKU: CH16 Categories: , Tag:

Description

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

Application

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Bag Size