Sourdough White Chocolate Strawberry Bread (Printable Version)
Tender sourdough loaf with fresh strawberries and creamy white chocolate chips, ideal for brunch or dessert.
# What You'll Need:
→ Sourdough Starter & Wet Ingredients
01 - 1/2 cup active sourdough starter, fed and bubbly
02 - 1 cup whole milk, lukewarm
03 - 2 large eggs
04 - 1/3 cup unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 3 1/4 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1 teaspoon salt
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
→ Add-ins
11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 3/4 cup white chocolate chips
# Step-by-Step:
01 - Whisk together the sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and fully incorporated.
02 - In a separate medium bowl, sift together the flour, sugar, salt, baking powder, and baking soda to ensure even distribution.
03 - Add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough texture.
04 - Gently fold in the diced strawberries and white chocolate chips until evenly distributed throughout the batter.
05 - Cover the bowl and let the batter rest at room temperature for 3-4 hours, or overnight in the refrigerator, to allow fermentation and flavor development.
06 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
07 - Give the fermented batter a gentle stir to recombine, then scrape into the prepared loaf pan, smoothing the top evenly.
08 - Bake for 50-60 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The tangy sourdough base cuts through the sweetness perfectly, creating that addictive sweet-tart balance
- Its one of those recipes that looks impressive but comes together with simple pantry staples
02 -
- The overnight rest in the refrigerator develops incredible tangy depth you cannot rush
- Overmixing after adding flour will make the bread tough, so fold gently and stop as soon as combined
03 -
- If using frozen strawberries, toss them in a tablespoon of flour before folding in to prevent them from sinking
- The toothpick test is tricky because of the melty chocolate, so check a few spots near the center