WHY THIS PRO BAKES HIS OWN
Need proof that you can consume bread (and butter) daily, and still ride really, really fast? Meet Robin Carpenter. The 25-year- old pro continental rider is one of the top cyclists on the North American professional circuit, and he got there on a diet of home-baked sourdough. His bread is in such demand from his teammates, he brings it to events. “When I make a perfect loaf, it feels like winning a race,” Carpenter says.
By making your own bread, you eliminate unnecessary additives like sugar and preservatives. Plus, says Carpenter, “I need all those carbs for my big rides.” Science agrees. “There’s a mountain of evidence suggesting that lowcarbohydrate diets don’t make you faster,” says Sean Burke, an exercise physiologist and cycling coach in San Diego.
To make his sourdough, Carpenter uses a special starter, a fermented blend of flour and water. It makes a delicious loaf that’s especially beneficial for cyclists (see ‘Beyond the Baguette’, left). While it’s more complicated than creating a yeast-based dough, the process isn’t difficult – the hardest part is waiting out the ‘stinky cheese’ phase while the mixture ferments, says Carpenter. Check his recipe at bicycling.co. za/sourdough. –