Frequently Asked Questions
We would love to hear from you, if you have any handy hints or tips,
that you would like to share with us, please do send them to us!
We would love to hear from you, if you have any handy hints or tips,
that you would like to share with us, please do send them to us!
It is also known as mother dough. All you’ll need to make your sourdough starter is strong white flour and water. You can also subsitute strong white flour for dark rye flour. Preparation Method: Add in: http://www.carrsflour.co.uk/recipes/sourdough-starter-guide.html
Yes, let the bread cool on a wire rack and then place in a polythene bag and freeze.
No, the vegetable fat used is an un-hydrogenated rape seed oil. (technical confirm)
Carr’s bread mixes require water. Whilst they contain all the ingredients you need to make perfect bread, they can also be used as a great base for your own ideas. Why not add some fruits or flavours to the bread mix? Have a look at our recipes for ideas.
If stored in cool, dry conditions, it will last 6 months from the date it was made. The best before date is stated on the top of the pack.
Carr’s Plain Flour, Carr’s Very Strong Canadian Flour, Carr’s Strong White Flour and Carr’s Sauce Flour all have a 9 month shelf life. The rest of the range, including the bread mixes have a shelf life of 6 months.
Yes, they are suitable. However you will need to add a suitable alternative fat to create a vegan product.
4 hours.
Carr’s recommend using a Panasonic breadmaker.
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