I am notoriously bad at planning. I’ll be in the market when I’m hit with the overwhelming urge to bake with, say, pumpkin seeds. So I buy some up, oblivious to the fact that I might have three or four small remnant bags of same lurking in the recesses of my freezer. And now my freezer is starting to complain about the buildup.
So I made a deal with myself: I am not to buy any new dried fruits, nuts, or seeds, but I can buy as many flours as I like so I can bake away until my odd lots are used up. (I tried to negotiate different terms — something involving a new sports car in exchange for ingredient restraint — but I couldn’t manage to sell it to myself. Clearly I need a better agent.)
Fortunately, I have some workhorse recipes that work wonderfully with the “one from Column A, one from Column B” approach. This semolina-fennel sourdough recipe, originally conceived with currants and pine nuts, baked beautifully with dried plums (commonly, but less charmingly, known as prunes) standing in for both currants and caramelized fennel, and walnuts for the pine nuts.