This Sourdough September, Matthews Cotswold Flour, an 8th-generation British flour mill renowned for its commitment to regeneratively farmed ancient grains, invites bakers of all levels to embark on a delicious and nutritious adventure by joining the Super Sourdough Club represented by world-renowned sourdough baker Elaine Boddy. Whether you’re a seasoned baker or a complete novice, there’s no better time to discover the simplicity and satisfaction of homemade sourdough.
Matthews Cotswold Flour’s Super Sourdough Club has a wealth of resources designed to help you perfect the ancient art of breadmaking. Free to all, members simply download a comprehensive Sourdough Journal packed with tips, early access videos, such as this sourdough starter recipe video, a step-by-step guide and recipes, ensuring a smooth and successful start to your sourdough journey.
“Making sourdough is truly simple, so much simpler than many people think, and so very satisfying,” says Elaine Boddy, author of four sourdough cookbooks. “Using great flour is the best way to get the results that you want, whether it’s in your starter or in your dough or both, and the new regenerative flours are absolutely perfect for both. They are great to work with, they not only produce fabulous results but they’re wonderfully healthy and bake into very tasty loaves – what more could we want? Any day is a great day to start making sourdough, but as it’s officially Sourdough September, what better time to give it a go?”
Elaine Boddy’s master sourdough recipe and images is here and below.
Using wholegrain flour milled from ancient grains, sourdough bread is rich in fibre, vitamins, and minerals. Plus, the slow fermentation process of sourdough breaks down gluten and phytic acid, making the bread easier to digest and the nutrients more accessible.
Heritage grains from Matthews Cotswold Flour
Wholegrain Einkorn Flour 1.5kg – £4.95: Einkorn, one of the earliest cultivated forms of wheat, is prized for its rich, nutty flavour and high levels of protein, vitamins, and antioxidants. Its lower gluten content makes it easier to digest, while still providing a satisfying texture in sourdough loaves.
Heritage Barley Flour 1.5kg – £2.95: with its deep, earthy taste, brings a rustic charm to sourdough, enhancing its complexity with a subtle sweetness and a boost of fibre and essential minerals.
Stoneground Traditional Regenerative Strong Bread Flour 1.5kg – £2.80: Strong white bread flour traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat. This flour is perfect for all bread baking. Regenerative agriculture focuses on encouraging soil fertility, maximising biodiversity and reduces chemical inputs.
For more information on Sourdough September visit Cotswold Flour and Real Bread Campaign
For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.
