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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So, yeah, they're just older varieties.

But there's nothing wrong with our modern wheat, just so you know.

There's just nothing wrong with it.

How do you get a good rise?

So you've got to choose the right wheat, the right grain for what you're making.

So that's what I tell people, especially people converting white flour recipes.

You know, we get this question all the time.

Okay, my recipe calls for all-purpose flour.

What wheat do I choose?

If it's all-purpose flour and it's a yeast or a sourdough leavened bread, then you've got to go with a hard wheat, a high-protein wheat, okay?

If it's a cake or a cookie or a muffin, you're going to get a better texture if you go with a soft wheat.

So that's what you choose according to what recipe you're using.

It can be simple, and I don't think...

flour, water, salt, and I make American bread, oil and honey and yeast.

I mean, I don't know that.

Have you read the food label?

It's a whole lot less than that.

I don't know.

I was like, I think this is pretty simple.

I do.

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