Sue Becker

speaker

1,065 appearances 1 recordings 1 series first heard Jun 2026 last heard 26 Jun

Sue Becker’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jun 2026 with 1.

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Culture Apothecary with Alex Clark · How To Eat Bread Without Feeling Bad | Sue Becker · 26 Jun 2026 podcast

So for yeast breads, you need what's called a hard wheat.

That's a high protein, low moisture grain.

It's got a lot of those proteins, those gluten forming proteins that form the stretch.

that you must have to trap the carbon dioxide gas when you're doing a yeast leavened bread.

That's so important.

So that's what enables the bread to rise.

So you need a hard wheat.

There's a couple of varieties.

There's hard red.

There's hard white.

A couple other good varieties of wheat might be spelt or kamut.

Those are more ancient grains.

And so those are good for your yeast leavened breads.

You can also make quick breads with them, but those are good for your yeast leavened breads.

They grow in the colder, drier climates of the United States.

In the South, we grow soft wheat and soft wheat is more for your cakes and your cookies and your pastries and your biscuits, which is why Southerners eat biscuits and not so much yeast leavened bread.

So that would be a good starter.

I tell people if you can afford it, I'd get a bucket of hard red wheat, a bucket of hard white wheat and a bucket of soft wheat to make your cookies and things like that.

And so these buckets, how long do those last?

Grain is storable.

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