Finding Your Flow: What Sports Can Teach You About Baking

G’day, Rogue Bakers! Outback Jack here. We’ve all heard that baking’s a bit of an art, a bit of a science, and a whole lot of patience. But have you ever considered where that patience comes from? Or that sense of focussed determination you feel when you're trying to nail a new technique? It turns out, you might find some answers on the sporting field. It's a bit of a surprise, I reckon, but a worthwhile one.

Recently, I was listening to the Things Bakers Know podcast episode on the surprising connection between sports and baking – and it really got me thinking. They interviewed Jessie Diggins, a champion cross-country skier, and it turns out she’s a keen baker too. She uses baking to fuel her training, both physically and mentally. It’s about the process, the routine, the small victories along the way. That’s something we bakers understand, aye?

The podcast highlighted a few key parallels. Think about it: both baking and sports require dedication, consistent practice, and a deep understanding of the fundamentals. You wouldn't expect a footballer to just run onto the field and expect to score a goal without training, would you? Same goes for baking. You can't expect a perfect sourdough loaf without understanding fermentation, hydration, and the importance of a well-fed starter. It’s all about the ‘gains’, as they say in the sports world – and those gains in baking come from putting in the time and effort.

Training Your Dough: Lessons from the Field

Jessie Diggins talked about the mental focus required for her sport – that 'flow state' where everything just clicks. We experience that too, don't we? When you're shaping a loaf, or scoring it with a confident hand, and everything just feels… right. That’s the sweet spot – a place where instinct and experience meet.

Here's a few takeaways from the episode that might help you level up your baking game:

• Consistency is Key: Just like athletes follow a training regime, bakers need a consistent schedule. Regular starter feeds, consistent proofing times – it all adds up.
• Learn from Your Mistakes: Every athlete faces setbacks. Every baker burns a loaf. The key is to analyze what went wrong and adjust your approach. Don't dwell on it, learn from it.
• Embrace the Process: It's not just about the end result – the perfect loaf. It’s about enjoying the journey, the feel of the dough in your hands, the aroma filling your kitchen.
• Small Gains Add Up: Just like adding a little extra protein to your diet can improve athletic performance, small adjustments to your baking technique – a slightly higher hydration, a different flour – can make a big difference over time.

Putting it into Practice

The podcast mentioned experimenting with ingredients like Greek yogurt and protein powder in baked goods. While I’m not sure I’d be adding protein powder to my sourdough (Bread Angel Sara McGowan would likely have something to say about that!), it does highlight the idea of tweaking and experimenting to achieve a desired outcome. Just like athletes adjust their training to optimize performance, bakers can adjust their recipes and techniques to improve their results.

So next time you’re feeling a bit frustrated with your baking, remember Jessie Diggins and her training regimen. Channel that focus, embrace the process, and keep those gains coming!

Right then, that’s enough from me. Get baking!