I've been meaning to have a go at Graham's Romano-Celery Sourdough ever since I saw those scrumscious photos and he posted his method. I was intrigued to see how the celery would come out in the final loaf.
I used a 60/40 mix of bakers flour with wholemeal to give a little more texture and just sprinkled a little grated pecorino romano for that sharp tang, being careful not to over do it.
I was very happy with the results and surprisingly the celery bits still had a little bit of crunch. I could have added a bit more cheese as I could hardly taste it in the final bread and would have liked a bit more of that tangy, sharp flavour to come through.
Over all a very nice combination of flavours. Thanks Graham for sharing your method. I'd love to try your butternut pumpkin bread as well - those pictures of the roasted pumpkins look so yummy. Any chance of posting your method with the pumpkin, if it doesn't give away all your trade secrets?