For anyone who is iffy on anise flavor - the strength of the seed's taste is much less intense the day after it's made. The strong flavors put my family off when first trying it, but the taste melded together a bit better after 24 hours. There's something for a KAF blog post - what happens with bread as it ages, and what tastes can we get out of it? People are usually most excited about fresh bread, but I've found different flavors and textures come out as bread ages.

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