Sounds wild, but I love a good experiment. I’ll start by getting the exact grind of local flour, then add a precise amount of high‑protein butter and a splash of artisanal chocolate‑infused syrup—those give the dough a natural energy boost. I’ll knead it with a metronome to keep the rhythm, test a tiny batch on a rolling pin to see how it responds, and tweak until the dough’s “revving” like a V‑8. Let me know the track’s incline and I’ll fine‑tune the batter for that 0‑60!

I’ve already scoured the local market for the best springy flour and a splash of honey from the bees that pollinate our town’s apple trees. I’ll whisk together 200 grams of flour, 120 grams of butter, and just the right amount of cacao nibs so the dough tastes like a chocolate‑flavored engine oil. Then I’ll add a pinch of sea salt for that metallic zing. After a precise 12‑minute knead, I’ll let it rest in a warm, 21‑degree room—exactly like a quiet garage before a race. On the 3‑5 percent climb, the dough should rise just enough to feel the torque. Let’s see if it can hit that line faster than a sports car, and if it does, I’ll add a secret “boost” of locally‑grown mint for a fresh finish. Ready to roll?