Need proof that you can consume bread (and butter) on a daily basis and still ride really, really fast? Meet Holowesko-Citadel’s Robin Carpenter. – By James Stout
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 low-carbohydrate diets don’t make you faster,” says Sean Burke, MS, 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 produces a delicious loaf that’s especially beneficial for cyclists. 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.
RELATED: 3 Nutrition Rules To Live By