Cotswold Crunch Flour 1 Bag - 1.5kg Reviews

5 Rating 126 Reviews

About Cotswold Flour:

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. Now Cotswold Flour stands at the forefront of organic farming and innovating with new lines from regenerative agriculture today.

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 Flour, Regenerative Flour and Stoneground Wholegrain Flour, using grain from local farmers and time-honoured milling techniques.

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Phone:

01993 830 342

Email:

info@cotswoldflour.com

Location:

Station Road,
Shipton under Wychwood,
Chipping Norton
Oxfordshire
OX7 6BH

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“Nice malty flour one of my favourites I use this 50/50 with white which makes a slightly lighter loaf.”

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Posted 11 months ago

“Makes a very tasty loaf. Sometimes I mix it with up to 25% strong white flour for a slightly lighter loaf.”

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Posted 1 year ago

“Makes a very tasty loaf. Sometimes I mix it with up to 25% strong white flour for a slightly lighter loaf.”

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Posted 1 year ago

“Lovely flour that always makes great tasting bread, a couple of times a week I'm regularly baking 2 1lb loaves combined with 50% Churchill, but now and again I like to make a 2lb loaf from 100% Cotswold Crunch.”

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Posted 1 year ago

“Makes an excellent loaf when mixed with some strong white flour”

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Posted 1 year ago

“Often use the Cotswold Crunch with the 8 Grain and it makes a really lovely light loaf that all the family enjoy!”

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Posted 1 year ago

“Tried lots of flours and combinations for sourdough and my standard is now 50% Cotswold Crunch with 50% Canadian Bread Flour, sometimes with 50g Chia seeds added (and hydration increased accordingly). Great rise, good open crumb and a lovely malty taste.”

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Posted 1 year ago

“Tasty and so versatile. Use alone or try mixing in varying ratios with any other Matthews Flour. One of my favourites is 300g Crunch and 100g Wholewheat - for either baking a loaf or making dough in a breadmaker. When making dough I use half the quantity for bread rolls and the other half for a small tin loaf. Perfect every time!”

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Posted 1 year ago