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: https://www.carrsflour.co.uk/recipes/sourdough-starter-guide.html
If you make a large batch or simply bake too much, it can always be stored in the freezer in a sealed plastic bag. All bakery products can be frozen, including cakes, scones and Yorkshire puddings for up to 3 months. Always allow to cool on a wire rack before freezing.
Carr’s bread mixes require water and fat. 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.
Flour is best stored in the original packaging and then placed in an airtight container. By keeping the flour in the packaging, you can always be sure of the best before date. The container should be stored in a cool, dry shelf or cupboard to prevent sunlight and moisture exposure.
We also suggest keeping the flour away from any strong smelling foods as flour can absorb smells resulting in a slightly different tasting bread!
Carr’s recommend using a Panasonic breadmaker.
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