Seed-Core Sourdough
Turn tomato trimmings into sourdough starter food—infusing bread with subtle fruitiness and boosting fermentation activity.
Save tomato seeds (including gel) and peelings in a covered jar in the fridge—do not add water or sugar. After 3–4 days, mix 2 tablespoons of this slurry into 100g flour and 100g warm water. Stir well, cover with cloth, and keep at 70–75°F. Within 24 hours, bubbles should appear; if not, feed again with equal flour and water. Discard excess after third feed to avoid souring.
Once bubbly and domed (usually by day 4), it’s ready for baking. Use 20–25% of this starter in place of commercial yeast in standard sourdough bread recipes. The tomato sugars accelerate initial fermentation—watch dough closely at 1–2 hour intervals. Reduce final hydration by 2–3% if dough feels slack, as tomato residue adds extra moisture.
Bake as you would any strong sourdough: bulk ferment 4–6 hours, shape, bench rest 30 minutes, then proof in floured baskets 2–4 hours. The bread will brown faster due to natural sugars—tent with foil after 20 minutes if crust darkens too soon. Crumb stays tender for days, and crust remains crisp if stored paper-bagged, not plastic.
