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

If you're a sourdough baker and you use white flour and you switch to freshly milled whole grain, you're going to understand right away why everyone loved white flour because it made fluffier bread, a softer texture.

Whole grain flour, the best way I can describe it is thirsty.

In your sourdough baking, you go by a hydration.

A high-hydration flour will give you those big holes, you know, that artisan bread that you love that has the chew on it, you know, and you just love it with those big air holes in it.

That's a little trickier to get with your whole grain, freshly milled whole grain, because it's thirsty.

So you have to just up that hydration until it's almost a wet dough and just, yeah, it's a little trickier to work with.

Okay, so you want to add more water.

Yes.

Can you explain ancient grains versus modern grains?

Yeah, that's a biggie thing that came out a number of years ago.

The whole thing about wheat being genetically modified, our modern wheat being genetically modified.

And it's not.

Wheat is crossbred.

There's new varieties of wheat developed every year from crossing this wheat variety with this wheat variety like we do with apples and oranges and everything else.

And it's done to find what will grow best in this climate, in this area.

So I personally don't have a problem with modern wheat.

But a lot of people have jumped on the bandwagon of more ancient grains.

Your kamut spelled einkorn emmer.

They're healthy.

They're nutritious.

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