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Ingrid Backstrom’s Recipe for Success

The Recipe, from Mad Trees Productions, features pro skier Ingrid Backstrom shredding on her home turf in Washington and baking some sourdough goodies in the kitchen.

Video Transcript

[WIND HOWLING] [MUSIC PLAYING] 

[SKIING] 

[THUDS] 

[WIND HOWLING] 

INGRID BACKSTROM: That's absolutely out of control-- oops. 

[WHISKING] 

Stir to combine. 

[TIMER RINGS] 

We're gonna add red flour. Check our cookies-- I think I'm gonna call that done. 

[MUSIC - ROZA, "MINDPLAY"] 

Yep, just in Washington, waiting for weather. 

[LAUGHS] 

So I just use lots of olive oil, 'cause the olive oil makes the crust nice and crunchy. Crisp on the bottom. Sauce-- some garden tomatoes cooked in the slow cooker for two days. Oh yeah, splatter it on and then smear it around. 

[MUSIC PLAYING] 

This dough is a little bit on the wet side, which hopefully is going to make them soft and chewy. 

[CREAKS] 

[TIMER BEEPS] 

Better. This is sourdough bread. So for this one, this is all natural yeast from the air. I didn't use any commercial yeast. 

ROZA: (SINGING) 'Cause you got yourself into this, it says enter at your own risk. 

INGRID BACKSTROM: Sourdough likes the action. 

[BANGING] 

[LAUGHS] 

Crispy crust. Shredded or-- but it's a cool zone anyway. It's fun to check out. 

ROZA: (SINGING) Kind of wanna stay. 

Hurricane, name in vain. 

INGRID BACKSTROM: Oh, yeah. 

ROZA: (SINGING) Such a shame. 

INGRID BACKSTROM: Wintry mix. 

[LAUGHS] 

This looks like pow dough. That looks pow-ish. 

ROZA: (SINGING) Now your name is on my list. 

[TIMER RINGS] 

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