Sourdough Strawberry White Chocolate Bread (Printable Version)
Tender fermented bread with fresh strawberries and white chocolate chunks—ideal for brunch or sweet endings.
# What You 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
# How-To Steps:
01 - Whisk together 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 flour, sugar, salt, baking powder, and baking soda to ensure even distribution.
03 - Add dry ingredients to wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough texture.
04 - Gently fold diced strawberries and white chocolate chips into batter until evenly distributed throughout.
05 - Cover bowl and let rest at room temperature for 3-4 hours, or refrigerate overnight for enhanced fermentation and deeper flavor development.
06 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
07 - Stir batter gently to redistribute ingredients, then scrape into prepared loaf pan and smooth top with spatula.
08 - Bake for 50-60 minutes until toothpick inserted into center comes out clean and top is golden brown.
09 - Cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing into 10 servings.
# Helpful Tips:
01 -
- The tang from the sourdough cuts through the sweetness in a way that makes each slice feel complete and balanced
- Strawberries stay juicy and tender while the white chocolate creates these little creamy puddles throughout the crumb
02 -
- Overmixing after adding flour develops gluten making the bread tough instead of tender
- The rest period is non negotiable for flavor development and helping the strawberries release some moisture before baking
03 -
- Toss strawberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
- Let the batter come to room temperature for 30 minutes before baking if it chilled overnight