RecipeMuncher

On a Friday night in late January, when most normal baking students might be relaxing and recovering from a hard week of cakes, buttercreams, meringues, and more cakes with a nice dinner, a bottle of wine, and maybe a movie, I had something else in mind. I caramelized eight bulbs of fennel, and toasted more pine nuts and fennel seed than I’ll use all at once ever again. I fed my starter, building it up to over one kilogram, and called it a night. On Saturday morning, I was back at scho (...)