Give Us A Call: 1.770.516.5000

March 2026 eBread

We Believe One Simple Thing Can Change Your Life: Real Food.

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CO-OPS

If you would like to join a co-op, go to Co-op information on our website

Click here for a map and list of our co-ops.

If you'd like to change your co-op, send an email to support@breadbeckers.com, subject = "Change Co-op". Let us know your name and which co-op you are in and which one you want to move to.

A Co-op System Tutorial can be found on The Bread Beckers' YouTube site

BUSINESS HOURS

Our regular store hours are M-S, 9-4. The store does not answer the phone on Saturdays. Our regular office (and phone) hours are M-F 10-4

SUE'S HEALTHY MINUTES PODCAST

We are so pleased to announce that Sue now has podcast - You can join Sue each week for Sue's Healthy Minutes on your favorite podcast platform or directly from www.breadbeckers.com Some of the platforms include: Apple, Audible, Spotify, Podash, TopPodcast, Chartable, Google, Stitcher, PodTail

UPCOMING EVENTS

We are excited to be able to serve you by offering classes at The Bread Beckers. Our class helpers and food servers will continue practicing safe food handling and serving. We do ask if you do not feel well on the day of the class (or have immediate family members who are sick, have a fever, etc), please do not attend (you can get a refund). You can always come another time. We love to see our many new customers as well as familiar faces in any or all of our classes. But for those who can't make it in person, we are now offering a live stream option for some of our classes. Be sure to watch for that option under the class listed.

Join us as we seek to help you in your journey in healthy eating.

PAST EVENTS: Did you miss some of our recent classes? No problem! Years of classes can be watched for FREE on our YouTube Channel and our more recently live streamed classes are now available for purchase on our video page: https://www.breadbeckers.com/store/pc/Video-Classes-c201.htm

GETTING STARTED

Saturday February 21, 2026

10:00 AM - 2:30 PM

Taught by Sue Becker

In Store Registration $25 Click here to register

ONLINE ONLY Live Stream $10 Click here to register

NOTE: In an effort to help you be prepared for this class. We would like to encourage you to go watch our YouTube video "Basic List of Getting Started Items". In this video Sue goes over the different types of grain and other ingredients needed to get started with milling your own grains and making your own bread products. She will be touching on these items in the class but will not be going over them in this much detail. This video is to help you better understand the ingredients being used in this class.

https://youtu.be/8sCDVxxj0gk

Ready to enter the world of milling your own grains and making all your own breads? We will discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable! We will demonstrate milling flour, mixing quick breads, kneading bread dough, and more.

SOURDOUGH FOR BEGINNERS – HANDS ON

Wednesday February 25, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit:20

In this class, you will learn how to successfully make sourdough bread using freshly milled flour. You will learn all the basics of sourdough and will go home with your own dough ready to bake in your own oven.

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

SPECIAL EVENT

JESUS IN THE FEASTS OF THE LORD

Seeing Jesus Revealed in God's Appointed Times

Saturday March 7, 2026

10:00 AM – 1:30 PM

Ball Ground Fellowship Church

(Brad and Sue Becker's home church)

9972 Ball Ground Hwy

Ball Ground, GA 30107

All are invited to join us for an in-depth teaching on the Feasts of the Lord and how they reveal God's redemptive plan and point clearly to Jesus Messiah.

Event is Free – Open to everyone curious about what the Bible teaches.

Light lunch will be provided.

To help us plan, please text an RSVP with the number attending to 770-401-9052

JUST THE BASICS

Thursday March 12, 2026

10:00 AM – 1:00 PM

Taught by Sue Becker

In Store Registration $25 Click here to register

Our Just the Basics Class is a scaled down version of our Getting Started class but still covering all the basics of milling your own flour. We will show you how fast and easy it is to make wholesome and delicious bread, cinnamon rolls, muffins and cookies. And of course you will be sampling what is made during the demonstration.

REAL BREAD - STAFF OF LIFE

Presented by Sue Becker

Saturday March 14, 2026

10:00 AM – 12:00 PM

Midway Community Church

3365 Francis Road

Alpharetta, GA

Midway Women's Brunch – Please note this is a women's only event and seating is limited.

Brunch will be provided (egg casserole, fruit, tons and tons of fresh milled goodies, and more!).

No Cost

To register, go to: Women's Spring Brunch - Midway Community Church

SOURDOUGH FOR BEGINNERS – HANDS ON

Wednesday March 18, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit: 20

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

SOURDOUGH FOR BEGINNERS – HANDS ON

Thursday March 19, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit: 20

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

GETTING STARTED

Saturday March 21, 2026

10:00 AM - 2:30 PM

Taught by Sue Becker

In Store Registration $25 Click here to register

SOURDOUGH FOR BEGINNERS – HANDS ON

Friday March 27, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit: 20

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

REAL BREAD - STAFF OF LIFE

Presented by Sue Becker

Saturday March 28, 2026

1:00 PM – 3:00 PM

Phoenix Community of Atlanta

2640 Old Peachtree Road NW

Duluth, GA 30097

Open to anyone – no child care available.

Light refreshments + one small specialty coffee included.

Cost: $15

To register: Click here to register

*Please note – Phoenix Community of Atlanta meets at the Phoenix Roasters / Coffee That Matters café. Our pastors are bi-vocational, working at the café/roastery as well as pastoring. The $15 registration covers the cost of your specialty coffee, event costs, and the remainder goes to Real Bread Outreach.

SOURDOUGH FOR BEGINNERS – HANDS ON

Saturday March 28, 2026

10:00 am – 1:00 pm

Taught by Lori Brown

In Store Registration $40 Click here to register

Class size limit: 20

Bring your own large mixing bowl (glass, ceramic or food grade plastic) to mix and take your dough home in.

All baking ingredients will be provided.

You will also receive other delicious sourdough recipes for muffins and sandwich bread.

Come taste the difference fresh bread makes.

ARTICLE

Phytic Acid – A Powerful Anti-Oxidant

By Sue Becker

I want to address a subject that keeps resurfacing in the form of questions, concerns and in many instances misinformation.

The subject is phytic acid.

For years this component of wheat has puzzled me. The conflicting information I was learning from scientific sources versus the popular information being presented, led me to do much research on this important micronutrient found in grains, legumes, nuts and other seeds.

Phytic acid is one of the most abundant of the micronutrients found in the bran portion of these seeds, comprising as much as 1-5% of their total composition. Unfortunately, phytic acid has been most commonly labeled as an anti-nutrient, due to its strong mineral and heavy metal chelating ability. One that, or so we are being told, must be broken down before consuming either by soaking the seeds, sprouting them or by long ferments such as sourdough, and not doing so, will inhibit the absorption of such minerals as iron, calcium and zinc.

Sourdough advocates demand that this is the only way to consume freshly milled flour. While sourdough is delicious and certainly a traditional way of making bread, I’ve always questioned this idea, thinking of quick breads, unleavened breads or grains that are roasted or boiled and eaten without long soaks or fermentation.

When I would hear claims of phytic acid in freshly milled wheat flour being an antinutrient preventing the absorption of iron I was puzzled. It would make me wonder why so many people over the years have shared their stories with me of being chronically anemic for many years some quite significantly, even needing iron transfusion. Then testify how real bread, made from freshly milled wheat corrected these issues for them in a matter of months. How could this be if phytic acid prevents iron absorption?

Also, knowing that anemia was one of the 3 diseases that drastically increased when the bran and germ were removed from the flour, made me consider if phytic acid could cause iron absorption problems why would its removal from the flour increase anemia. And of course, wondering, is this really a harmful substance in these seeds that God has given us for food?

These things simply didn’t line up with what I knew and had studied. So, through much research in text books and wading through many scientific studies here is what I have discovered about phytic acid.

In truth phytic acid is a powerful anti-oxidant preventing oxidative stress formed by the oxidation of iron and other metals both within the seed and our bodies.

In the seed, it functions to help preserve the seed from decay during its dormant period. Known for its antioxidant abilities, high concentrations of phytic acid are even being used in the food industry to prevent browning and spoilage due to oxidation of certain fruits and vegetables.

Phytic acid is found abundantly in many plant sources, in the form of Inositol hexa phosphate, and when consumed and broken-down during digestion it is our bodies main source of inositol. Inositol is important in the formation of cell membranes, blood sugar regulation and mood improvement. It is found in human cells, where it plays an important role in regulating vital cellular functions.

While many have vilified the chelating ability of phytic acid of important minerals such as iron, calcium and zinc, what they fail to realize is that this is actually a protective powerful antioxidant property of phytic acid. We of course need these minerals to be healthy, but an excess may lead to inflammation, free radical damage to cells, kidney stones, weakened immune function and more.

For example, most of us think of iron as a necessary nutrient component of hemoglobin, for oxygen transport to our cells and to prevent anemia, which it is and does. But too much iron can be just as problematic as too little. This "free" or unbound iron is highly dangerous. It is attracted to oxygen forming something referred to as ROS, Reactive Oxygen Species. ROS is an unstable molecule that contains oxygen and that easily reacts with other molecules in a cell. ROS are known as free radicals.

Like iron, a little ROS is needed by cells to communicate certain immune and genetic needs. But also, like iron, high level or a buildup of ROS can cause DNA and RNA damage, cell membrane damage by damaging the lipid layer, chronic inflammation, neurological and cardiovascular related issues, and increased risk of cancer. This oxidative stress is also linked to premature aging with increased risk of Alzheimer’s and Parkinson’s disease.

The body controls this danger by binding most of this excess iron. And here is where phytic acid plays its powerful anti-oxidant role as a chelator of metals.

Binding to the excess iron, phytic acid prevents its oxidation and the formation of ROS. Phytic acid, therefor plays a critical part in limiting the oxidative damage to our cells and reducing our risk of all the related health issues. For years phytic acid has been known as a powerful anti-oxidant protecting cells from free radical damage and oxidative stressor. And now today we are being told it is an anti-nutrient that needs to be broken down.

This protective role of phytic acid cannot and should not be overlooked or negated and certainly not vilified.

It saddens me that this role of phytic acid is not more clearly understood.

Resources

Antioxidant functions of phytic acid E Graf 1 , J W Eaton https://www.sciencedirect.com/science/article/abs/pii/089158499090146A?via%3Dihub
Whole Grain Foods in Health and Disease published by American Association of Cereal Chemist, Inc.

RECIPE

BLACK EYE PEA AND BRATWURST STEW
with Cheesy Drop Biscuit Dumplings

Well according to the famous Ground Hog we have a few more weeks of cold weather. Perfect for a nice bowl of soup. In my recent Soup and Bread class this Black Eye Pea Soup with Cheesy Drop Biscuit Dumplings was a favorite. Easy to make and so very delicious.

Growing up in the southeastern United States, black-eyed peas were a meal-time staple. There are so many ways to cook and enjoy them but this flavorful soup is a favorite. The bratwurst adds a smokey flavor and the cheesy dumplings take on all the flavorful goodness as they simmer to cook. It is best to use a more open pot such as a Dutch oven as opposed to a stock pot, to have more surface room to drop in the dumplings.

Yields 6-8 servings

½ lb dried black-eyed peas, rinsed and soaked*
2 Tablespoons olive oil
1 lb beef Bratwurst or your favorite smoked sausage, sliced in rounds or half-moons for larger sausage types
2 Tablespoons unsalted butter
4 cloves of garlic, minced
3 stalks of celery, diced (about 1 cup)
1 large onion, chopped (about 1 ½ cups)
1 jalapeno pepper, seeded and diced
1 Tablespoon salt
1 teaspoon ground black pepper
8 cups chicken broth
1 (14.5 oz) can diced tomatoes* with liquid

For the Dumplings

1 ¼ cup freshly milled soft wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt or garlic salt
2 oz grated medium cheddar cheese
1 cup buttermilk

Rinse and soak peas overnight or with a quick soak method.

Overnight soak: Place the peas in a large bowl and cover with at least 3-4 inches of water. Let soak at room temperature overnight or for at least 6 hours.

Pressure Cooker Method:

Pressure cooker quick soak: Place peas in a large pot with 4 cups of water and 1 teaspoon of salt. Lock pressure lid into place. Over high heat bring pressure up to high. Reduce heat to maintain pressure. Cook for 1 minute. Remove from heat and let sit for about 1 hour while pressure naturally releases. Drain soaking liquid and use in recipe as directed.

In a large 6-8 L pressure cooker, heat the oil over medium high heat. Add the sliced sausage and cook stirring occasionally until the sausage is browned. Remove sausage to a plate and return pot to the heat.

Reduce heat to medium, and add the butter, garlic, celery, onion and jalapeno pepper. Cook, stirring frequently, for about 5 minutes or until vegetables are softened.

Stir in the salt, pepper, broth, and tomatoes. Add the drained black-eyed peas and browned sausage. Bring to a boil. Stir, then lock the pressure lid into place. Over high heat, bring pressure to high pressure. Reduce heat to low to maintain pressure. Adjust heat as needed to maintain high pressure. Cook at high pressure for 10 minutes. Remove from heat and let the pressure naturally release.

Prepare the dumplings:

In a medium bowl, whisk together the flour, baking powder, and salt. Add the grated cheese and toss lightly to coat. Stir in the buttermilk just until ingredients are combined. Batter will appear very loose. Let it sit for 1-2 minutes, to thicken.

When pressure has completely released, return pot to stove over low heat to maintain a gentle simmer. Check seasoning and add salt and pepper to taste is needed.

Drop dumplings by Tablespoons into the simmering soup, using a small spoon or a small 1 Tablespoon cookie scoop.

Loosely cover the pot and allow the soup to lightly simmer until the dumplings are cooked through, about 15-20 minutes.

Remove from heat and allow to sit for a few minutes to let the dumpling “rest” before serving.

Stovetop Method:

Rinse and soak peas overnight or with a quick soak method.

Overnight soak: Place the peas in a large bowl and cover with at least 3-4 inches of water. Let soak at room temperature overnight or for at least 6 hours.

Stovetop Quick Soak Method: Place peas in a large pot with 4 cups of water and 1 teaspoon of salt. Over medium high heat, bring to a boil and boil for 2 minutes. Remove from heat and let sit, covered for at least 1 hour.

Drain soaking liquid and use as directed in recipe.

In a large Dutch oven, heat the oil over medium high heat. Add the sliced sausage and cook stirring occasionally until the sausage is browned. Remove sausage to a plate and return pot to the heat.

Reduce heat to medium, and add the butter, garlic, celery, onion and jalapeno pepper. Cook, stirring frequently, for about 5 minutes or until vegetables are softened.

Stir in the salt, pepper, broth, and tomatoes. Add the drained black-eyed peas and browned sausage. Bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally until the peas are tender, about 45 minutes.

Prepare the dumplings:

When peas are tender, reduce heat to low so that the soup is lightly simmering. Check seasoning and add salt and pepper to taste is needed.

Drop dumplings by Tablespoons into the simmering soup, using a small spoon or a small 1 Tablespoon cookie scoop.

Loosely cover the pot and allow the soup to lightly simmer until the dumplings cooked through, about 15-20 minutes.

Remove from heat and allow to sit for a few minutes to let the dumpling “rest” before serving.

CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way. Shipping rates on the commercial carriers are very competitive when orders are 700LB+, compared to UPS rates that can be around 95 cents a pound and more!

We have over 100 co-op locations around the Southeast. Visit our website and find the co-op closest to you, our coordinators will be happy to welcome you into a co-op!

The co-op schedule can be found on our web site at

http://www.breadbeckers.com/blog/co-op-schedule/

Learn More