As runners, A & I try to follow some generic pre-race mandates: hydrate the day before, solid night of sleep, coffee and pancakes two hours before the start. In terms of "carb loading," we're both a bit hesitant to use a race as an excuse to load up on bagels and white pasta. We generally have a pretty hearty intake of "good" carbs, so no real need to make changes leading up to race day. However, experimenting with an unusual type of flour...
