Something is always baking in Sue Becker’s kitchen. The aroma of spices, sugar, yeast, and flour hang in the air. Bread pans, cookie sheets, and muffin tins emerge from their cabinets, ready to begin their day’s work. But there is something different about this kitchen. No matter how hard you look, you won’t find a single bag of store-bought, all-purpose flour. That’s because this author, podcaster, and cooking instructor has milled her own flour, fresh from whole grains, every day for the last 30 years.
Becker began her journey down the fresh flour rabbit hole in 1992, when she came across an interesting article in a medical journal. She’d developed a passion for food microbiology while studying medicine at the University of Georgia. The article traced the declines in Americans’ health back to the adoption of commercially milled white flour in the 1920s.
