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 · last 12 months

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 just jump in, get a grain mill, get some wheat, just start doing it.

And you tell me what the changes are.

I'd love to hear from you.

Why might freshly milled flour for someone be making extremely dense bread?

usually it's adding too much flour.

And that's why I love a bread machine or a mixer to knead the dough.

You can knead dough by hand and sourdough, of course, a lot of people do that by hand, but a mixer is gonna knead that dough no matter how sticky that dough is.

So if your bread is heavy and dense, it's usually a sign that you've got too much flour in it.

So that's why using a machine to knead it so you don't have to keep adding flour so it doesn't stick to your hands, that's usually a better way to get a little softer bread.

That's usually my tip there.

If they say my bread's just heavy and dense,

It's usually too much flour.

Also, I use an emulsifier called lecithin, sunflower seed lecithin.

Lecithin gets a bad rap because the food industry uses it from soy.

That's the richest, cheapest food source.

But I use sunflower seed lecithin.

Lecithin is already in your grains.

It's in any food that has fat in it.

But it's emulsifier, so it breaks the oils that you're using in your recipe, breaks them down a little bit more, helps them to be absorbed into the flour and the dough.

So it makes a smoother dough, a softer bread, and it actually helps your bread stay softer and moist longer.

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