Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.

Output: How do you prepare fresh fennel for cooking?

Input: Consider Input: I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's quick to throw together, so having to go shopping for a specific ingredient interferes with the spontaneous aspect. I know there are lots of substitutions for buttermilk (using a bit of lemon juice in regular milk is the one I usually use), but I'm wondering what it is about buttermilk specifically that seems to be a standard part of soda bread. Is it just traditional? Or will it add a particularly noticeable flavour/texture?Edited to add: I know that its functional purpose is to provide an acid to react with the soda for rising; so is it just that it used to be the most convenient acid?

Output: Why does soda bread call for buttermilk?

Input: Consider Input: I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns out very nicely (and I am successful at making bread when that's what I set to do originally). It doesn't seem to brown nicely, and the texture is sometimes a bit strange for what I expect from a bun. I'm wondering if it's something inherent in the style of dough used for pizza crust or something I'm inadvertently doing with the pizza dough that I wouldn't do with regular dough (maybe using too little, not letting it warm up enough, not enough rising time)?Here's the dough recipe that I tried this with most recently. So, is pizza dough just too different from bread dough, or is there something I can do to make my leftover dough usable for something other than more pizzas?
Output: Why does leftover pizza dough make terrible bread?