The Last Hurdle

Today I went and had my knee checked out by Dr. Michael Lee in Phoenix.  My knee does this clicking thing, and I wanted to be sure there wasn't structural damage in the joint before I try to ride my bike 2,700+ miles.  Dr. Lee was recommended by several people, so I scheduled an appointment.

The med tech shot some x-rays, and I was ushered into an exam room with posters displaying what can only be described as exploded views of various joints in the human body.  I stared at the knee poster for about 40 minutes, wondering which of the ligaments was dragging across which of the bones to produce the clicking sensation.  Is it the iliotibial band?  The fibular cruciate ligament?  The tibial tuberosity?  Who the heck is naming these body parts anyway?

Dr. Lee came in.  Very upbeat.  He said that from the x-rays, my knees look great.  Then he examined the knee, bending it every which way, squeezing and pinching, to see if there were any pain points.  None.  He said there was some minor inflammation, but that at this point he wouldn't even recommend an injection.  "Just take some anti-inflammatories with you."  Vitamin I (ibuprofen) and I are friends already, so I had no objections.

So- Thumbs up!  Green light!  All systems go!

That was the last possible thing that may have stopped me from boarding the plane to Calgary next week.  All that's left now is to get my hair cut, pack my bike in a box, and hitch a ride to the airport.

See y'all in Banff!

-David

Tour Divide Tracker is Live!

The Tour Divide tracking map is live!  Check it out (and preview the course) at

http://trackleaders.com/tourdivide16

Race day is still two weeks out, so not a lot of action out there yet.  In the days leading up to the Grand Depart, you'll start to see little blue & pink dots populate the map, converging on Banff, Alberta, Canada.  I'll be in the mix (look for DP), starting in Banff and racing southbound (sobo in TD parlance).  There will also be a smaller number of dots converging on the south end of the route - those represent the racers who are racing northbound (nobo).

You'll likely see other dot colors as the race progresses.  Yellow dots are for those challenging the course purely as an individual time trial (ITT), which means they're racing, but they're not participating in the Grand Depart on June 10.  You'll see yellow dots on the map all summer long. White dots are for those who choose to tour rather than race the route.  Has to do with pacing.  Want to stop and smell the flowers, and check social media at every available hot spot?  You're probably not racing; white dot for you.  Orange dots are for those who have deviated from the course - intentionally or otherwise - and have not gone back to the point of departure before continuing forward on the route.  That's a violation of the rules; orange dot for you.

This is as close to live coverage as you're going to get for this event.  I've been watching dots on maps for years now, and I'll warn you - it's addictive.

Who knows - maybe you'll end up being a dot on a map someday.

We should all be so lucky.

-David

Fast Forward

<tap> <tap> Is this thing on?

Let's cut to the chase: I'm racing the Tour Divide this year. Or rather, I'm going to attempt the Tour Divide this year.

A year and a half ago I'd been planning on doing the Tour Divide in 2015. Then I decided not to. And that was that. I though my whole Tour Divide dream was over.

But then something happened I hadn't anticipated. Without that dream, that goal, pulling me forward, I started to spiral down into an emotional slump. With my mental and emotional state in decline, my physical health soon followed. I was a sedentary, chronic grump. It was not pretty. Ask my wife.

So in February or March of 2015, I decided to get back on the horse. I assembled a training plan (I'm too cheap to hire a full-time coach at this point), and started training in earnest last summer. Training has gone well, and although I have't hit all my goals, I've made some serious gains. Bike and gear are sorted, maps pored over, and logistics studied ad nauseam.

I think I'm ready. Or as ready as I can be as a TD Rookie.

Okay, there is one last appointment with an orthopedist to check out this thing with my knee, but it's more for curiosity than to suss out an actual problem (fingers crossed), so I don't anticipate any real snag there. We'll see.

I deliberately didn't blog about my preparations this time around, 'cause what if I bail again? Why humiliate myself. Again. At this point, though, the plane ticket is paid for, and I've got a reservation at the Y in Banff. All that's left is to taper, pack up the bike, and show up.

In two weeks.

Yes, June 10 is race day. I fly to Calgary on the 8th. I'll post details about how you can follow along once the race is underway, if you're so inclined.

So yeah, getting down to the last minute. Starting to get nervous now. Is this really happening? Yes, yes it is.

Wish me luck.

-David

Squeaks & Creaks

So I have a creak in the bottom bracket (SRAM GXP) on my Salsa Fargo. Spent much of yesterday trying to eliminate it without success. By day's end, I had replaced the old BB with a new one, but only after removing/reinstalling, cleaning and re-packing the original BB several times. Also torqued the spider and chainring bolts to spec and re-greased the crank spindle where the arm bolts on. 

By bedtime, it was still squeaking. If anything, it was getting worse. Grr.

What could it be? Did some Googling. Pedals? Derailleur hanger(s)? Thud-buster seat post? Alternator dropouts? My money's on the dropouts. Folks have had all kinds of issues with them, and have tried all kinds of remedies to, well, remedy those issues.

Woke up this morning prepared to wage greasy war on all bolts and slider plates anywhere on the back half of the bike.

But first, I decided to swap out the custom wheel for the factory wheel and test it out. 'Cause I mean, what if it's the rear hub on my spendy custom wheel? So I swapped wheels and went for a spin.  

No creak.

Oh darn. (Or something like that.) Must be the hub, right? So not looking forward to breaking down and rebuilding my Hadley.

So I sigh, take the factory wheel back off, sigh again, put the custom back on, and flip the skewer shut. Hmm, seems a little loose. Undo, cinch it up tight, and lever it shut. Just for grins, I take it out.

Guess what. No creaking.

So, the creak appears to have been coming from the rear dropout, because maybe the QR wiggled loose over the past month? It's been about that long since the rear wheel has been off the bike. Hoping the creak stays gone. So far, so good.

Sometimes it's the little things.

-David

Tour Divide - Changing Gears

This is a tough one.

I've been wrestling with this for a while, but I'm pulling out for Tour Divide 2015.

I'll be honest, gearing up is expensive, and the training is kicking my butt, but when it comes down to it, I'm struggling with the time commitment - not just the time commitment for training, but also for the event itself.  My son Julian is ten years old, and at a really formative time in his life.  I remember what life was like for me at that age, and what a piss-ant I turned into when my dad was gone on business, sometimes for weeks at a time.  I think my mom and sister dreaded those weeks.  Anyway, the fact that participating in the TD is purely voluntary has me questioning my motivations & priorities.

I'm not sure what this means for my long term goals (2016 and beyond).  Gotta figure out what I really want out of this, and whether it's about the route, or about the race.  I want to figure out some way of including my family in this endeavor if I'm going to do it in the next few years.  Maybe it means I end up touring the route (or select parts of it), with them following in a support vehicle?  Maybe I race it in some other season of life.  Maybe something else altogether.  I don't know yet, still trying to figure it all out.  All I know is someday our son won't live with us anymore, and I don't want any regrets then about how I live my life now.

I'll continue to train, though probably less aggressively than I have been up to now.  More of a maintenance program, maybe throw some single track into the mix again.  I've been doing mainly gravel roads for the past several months, and my trail bike is convinced I don't love it anymore.  And it'll give me a chance to get the Fargo dialed in for future outings:  I'd love to put a Lauf fork on it, and maybe even a Rohloff/Gates drivetrain, neither of which I can afford at present.

So, I still have goals.  For the time being though, the Tour Divide has to go on the back burner.

But I will still watch the blue dots next summer.

-David

Gluten and Soakers and Sponges - Oh My!

Over the past few months, I've been experimenting with my bread recipe.  It's not a bad recipe, but the results can be inconsistent.  Sometimes the loaf comes out of the oven a thing of beauty; other times it comes out, well, not exactly a thing of ugly, but maybe somewhere in between.  Sometimes the loaf falls, or doesn't get the loft I'm hoping for.  It's not for lack of yeast - as I said, sometimes it turns out beautifully.  I suspect it has to do with the gluten's ability to form an effective network with which to trap air and rise - either there's not enough gluten, or there is, but something is happening during the process that is hindering it.

[Sidebar: the "G" word - Gluten! For reasons not even I understand, I had been trying to reduce the amount of gluten in my recipe by boosting the non-gluten producing grains and non-grain ingredients (millet, lentils, etc.).  But why?  No one in our family is gluten intolerant, or even gluten sensitive.  The result has been a dough that can barely hold itself together as it rises before it goes into the oven, and which can have a hard time maintaining its shape once baking has begun.

Then I saw this video on the way flour is milled, which suggests that the reason some people are sensitive to some wheat products may have more to do with the way wheat is milled and processed than it does with its gluten content. "Unbleached" bread flour is white.  Why is that? Because even the unbleached flour has had most of the actual grain stripped away, until all you're left with is stuff in the middle, which, though not as nutritionally valuable as the whole grain, is really good at producing gluten. Then I read this article in The New Yorker which asked the question "what's so bad about gluten?" It got me thinking - in our case, there's nothing wrong with gluten. So my recipe has been shifting back toward grain based ingredients - currently, only about 6% of the flour blend consists of seeds and legumes - things that don't produce gluten.]

My goal is to produce a truly great loaf of whole-wheat bread.  We have a grain mill, we buy whole grain berries in buckets, and grind our own flour.  But every recipe I've tried starts with some portion of store-bought non-bleached bread flour in it.  Bread flour has a higher percentage of the proteins that form gluten than all-purpose flour, which is why it's good for making bread.  It's like insurance: add bread flour to your recipe, and you increase your odds of turning out a loaf that rises the way it's supposed to. But whenever I reduce the proportion of bread flour below about one third, the resulting loaves end up, well... Technically they're still edible, but not something you'd serve to guests you hope to impress. What to do?

The other day, my wife bought me the 2014 Cook's Illustrated "All-Time Best Bread Recipes" special collector's edition magazine.  It's great!  I'm not so interested in things like focaccia or pizza dough, but there are fantastic opportunities for learning on some unlikely pages. So far the parts I'm latching onto are in the recipe for Whole-Wheat Sandwich Bread and No-Knead Bread. There are two things I'm playing with at the moment:

• First, there's the soaker, or autolysis.  The challenge with using home-ground whole-grain flour is that still has all the bran fiber in it.  That's a good thing from a nutritional point of view, but less good when it comes to making an effective gluten network, because the pointy fiber edges can actually damage the gluten strands.  In order to soften all those pointy bran fiber edges, I'm mixing the whole-grain flour with some of the recipe's liquid ingredients for an extended period of time before mixing it in with the rest of the dough. I'm still experimenting with the duration, soaking for periods ranging from 4 hours to overnight. 
• Second, there's the sponge.  In order to boost the flavor to a whole 'nother level, I'm mixing the bread flour called for in the recipe with a portion of the yeast and the rest of the liquid ingredients, and letting it sit at room temperature while the whole-grain flour is soaking.  So far the results haven't been that different flavor-wise than the old way of letting the sponge set for 20-30 minutes, so not sure if it's worth the bother yet. If it doesn't pan out, there's another recipe that involves developing a sponge using a splash of vinegar and a bottle of beer, so I'm totally going to try that!

So far the soaker thing seems really promising. It totally changes the texture of the dough as it's being kneaded, and the loaves seem to have much better hold as they rise and in the oven. If I can get it dialed in, I'll eventually try to replace the bread flour with whole-grain flour and go 100%, eliminating the white stuff altogether. One step at a time. I'll let you know how things progress.

David

Tour Divide - Weighing In

Happy Thanksgiving everyone!

As we emerge from our tryptophan-induced naps, I want to revisit something I wrote about back in September. I had mentioned my plans to drop some weight at the beginning of my Tour Divide training process, instead of trying to do it along the way, or (shudder) wait until just before race day. Not long ago, I read an interesting piece on the Carmichael Training Systems blog that does a great job explaining why I approached it the way I did. In particular, it articulates why it's important to view shedding unnecessary weight as its own training phase, instead of trying to drop pounds while building mileage:

Fall (read: off season) is also a great time of year to focus on weight loss because if this isn’t a focused race season for you then you can make changes to your caloric intake and nutritional composition with little to no risk to your training quality. Many athletes try to restrict calories and lose weight in the spring, but that creates a conflict between your nutritional needs for high-quality training and the caloric restriction necessary for weight loss. It’s better to focus on weight loss during the period of the year when your training goals are less specific.

Couldn't have said it better myself. The conflict they talk about is exactly what I wanted to avoid, and why I focused on weight loss before the real training mileage began. Well, I'm happy to report that I dropped ten pounds since that post: I'm currently 175 lbs, which, on my 6'3" frame, puts me at a BMI of about 22. Still five pounds away from my ultimate goal of 170 lbs, but good enough for me to transition out of "meltdown" mode and firmly into "mileage" mode.

See, the program I use to burn unnecessary fat doesn't allow for prolonged periods of exercise. I know it seems counter-intuitive, but there are some very good reasons for this that have to do with stress hormones, glycogen reserves, and other things that impact the way our bodies burn fat. As such, my exercise had been limited to an hour a day for the time I was on program. The hardest part of shedding weight is allowing for the passage of time. Just allowing the program to do its thing.

Patience. Ugh.

But in all seriousness, the program works - if you let it. And it's only taken a few weeks to achieve something that could very well have gone unaddressed. If you're interested in freeing yourself of unnecessary poundage the way I did - whether we're talking 5, 15, 50, or more - check out my contact information in the sidebar. I'm happy to talk you through the program and how we can make it work for you.

[Side-note: if your reaction to my suggestion is "but it's the holidays..." then I have a challenge for you. Food-wise, 'the holidays' consists of two or three meals over the span of a month. This being the case, are you really going to sacrifice a month's worth of potential progress because of a couple of 'off-program' meals? Check out my wife's blog on the subject for some additional food for thought. And even if you want to wait until the new year to get started, let's talk now and set you up for success come January 1.]

Now that I've transitioned back into a weight maintenance phase, I can build mileage in earnest. I'll write more about my approach to training later. Right now I have to get the bike ready to ride in the morning. It's gonna be a beautiful day.

-David