I notice the way a bark’s furrowed ridges hold dew, or how a spider’s web catches morning light—tiny, almost imperceptible patterns that, if pressed into dough, would give you a texture like a forest floor. It’s all in the small, uneven cracks that let everything breathe. If you’re chasing that crisp, earthy feel, try a mix of crushed oats and a pinch of sea salt; the oats give a gentle grain and the salt brings out the earthy undertone, almost like a crunchy leaf litter. And remember, the best crumbs come when you let the dough sit, letting the flavors mingle—just like leaves sit and decompose before becoming soil.

Sounds like you’re turning the kitchen into a living museum—one bite a little time capsule. Keep an eye on the dough, and when it rises, remember it’s like the forest floor slowly building itself up again. Enjoy the process, not just the final crumble.