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Sourdough Bread by a Carr's Customer | Carr's Flour Competition

Sourdough Bread

I'm obsessed with making Sourdough bread. These are some of my more rustic looking Batard loaves.
Richard Crompton, Herefordshire
Pancakes by a Carr's Customer | Carr's Flour Competition


This was a pancake I made for my chap, however, the cream did not work out and it looked a bit of a mess. Fortunately he said it tasted ok though. (Unless he didn't want to hurt my feelings and it really tasted awful). I am a terrible cook, I burn everything but I didn't burn my pancake so it was definitely a good baking day for me.
Christina Wadeley
Pizza Dough Competition


My son loves to make pizza using Carr's Strong Flour. It's always a massive hit in our house because we can all choose our own toppings :)
Rai Kirk, High Peak
Carr's Community Image | Pastry | Carr's Flour


This was my first attempt at pastry. I’ve been baking for many years but had never tried pastry until this. I was very happy with the way my first frangipane turned out, it went down a treat with the whole family.
Jo-Ann Taylor, Brentwood, Essex
Carr's Community Image | Cupcakes | Carr's Flour

Kids Cupcakes

Cupcakes with the kids! We love cupcakes. They look like a fail to me, but the kids thought they were a winner and that's all that matters.
Robyn Clarke, Oldham
Carr's Community Image | Snowmen Cupcakes | Carr's Flour

Melting Snowmen Cupcakes

I love baking cakes and treats for my family ,Especially when there is a theme or season to bake too such as these melting snowmen I made at Christmas time.
Sandy, Bexhill in East Sussex,
Carr's Community Image | Bakewell Tart | Carr's Flour

Bakewell tart

My Bakewell tart was a great success and not a soggy bottom in sight!
Michelle Clayton-Hughes
Carr's Community Image | Celebration Cake | Carr's Flour

Celebration Cake

I made this for a colleagues daughter. I hadn’t made a celebration cake for a few years so I was pleased I remembered.
Joanne, southampton
Carr's Community Image | Bread | Carr's Flour

Sourdough Loaf

Started on a Thursday, developed on Friday, baked on Saturday. I love making Sourdough! This one used 75% Strong White and 25% Rye. It was then baked in the Aga in our home.
Richard Crompton, Herefordshire

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