Matthews Cotswold Regenerative Churchill Strong White Bread Flour 1.5kg
This brand new Matthews Cotswold Regenerative Churchill Strong White Flour has the same protein content as their conventional Churchill flour, making it a great option for Sourdough bakers looking to make more with Regenerative ingredients. Matthews' Regenerative options are about building a more sustainable and secure food system, supporting local British farmers, and improving our soils for generations to come.
Perfect for: This flour will work great for any recipe calling for Strong White Bread Flour, but (as ever) we'll be working out specific bakes with this as the core ingredient. If you search our recipe section, you'll find tons of recipes for Strong White and our original Churchill flours, and we'll be adding new Regen recipes too!
Protein: 12.8%
Ingredients: Wheat Flour, [Wheat Flour, Calcium Carbonate, Iron, Niacin, (B3), Folic Acid, Thiamine (B1).
For allergens, including cereals containing gluten, see ingredients in Bold.
May contain traces of Soya.
Raw ingredient, cook before consuming.
Did you know? This flour is named after a local village Churchill, only a few miles from the mill. The grain is grown on the surrounding hills and the flour is then used to make sourdough bread in the surrounding local bakeries. It was chosen as the number one flour for sourdough baking by master bakers. And the Cotswold Sourdough loaf is served up in the local village pub “The Chequers Churchill” - always a starter for the Matthews family during visits!
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Nutrional Information
Typical vlaues per 100g
Energy: 1484Kj/350Kcal
Fat: 1.40g
of which is saturates: 0.37g
Carbohydrates: 71.90g
of which is sugars: 1.80g
Fibre: 2.00g
Protein: 12.80g
Salt: 0.01g
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Buy Matthews Cotswold Regenerative Churchill Strong White Bread Flour 1.5kg at Ratton Pantry.
