I’m turning to the world of plants to help HeyJude celebrate the colour brown.
Brown flowers are unusual, but Primula auricula breeders have had centuries to push the boundaries. (See my post from the Cheadle Auricula Show)
Plants with brown leaves are more common.
Seeds are often encased in brown, as are nuts.
As an extra, I’m throwing in something I made from the grain of plants:
One of the major irritations of baking sourdough bread is what to do with the excess starter gloop produced in large quantities, especially when you first start and haven’t got the confidence to ignore the instructions.
If you’re tempted to try baking them, the King Arthur recipe is here.
You’ll note my sourdough crackers look nothing like those in the recipe. I’ve found the recipe very flexible – you can use whatever you have. Mine are made from a mix of rye, brown and white flour starter discard. I add in rosemary or cayenne pepper and black pepper, and sometimes finely grated hard cheese if I have any going spare. I use about 10% less fat as it just works better for me that way. I’ll drawn your attention to the instructions to roll them as thinly as you can handle, and to watch them like a hawk as they draw close to being ready. In my oven they all cook at different speeds and have to be turned and taken out in sequence, but they’re worth it!