Sourdough White Chocolate Strawberry Bread (Printable Version)

Tender fermented bread with fresh strawberries and creamy white chocolate. Perfect 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 tsp vanilla extract

→ Dry Ingredients

06 - 3 1/4 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1 tsp salt
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp baking soda

→ Add-ins

11 - 1 1/2 cups fresh strawberries, hulled and diced
12 - 3/4 cup white chocolate chips

# How to Make It:

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 ingredients, stirring gently with a spatula until just combined. Be careful not to overmix to maintain tender 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 to 4 hours, or overnight in the refrigerator, to allow fermentation and enhance flavor development.
06 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper for easy removal.
07 - Give the rested batter a gentle stir to redistribute ingredients, then scrape into the prepared loaf pan and smooth the top evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let the bread cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The sourdough gives it a subtle tang that balances perfectly with sweet white chocolate
  • Fresh strawberries create little pockets of jammy goodness throughout
  • It works equally well for brunch or as an unexpected dessert
02 -
  • Do not overmix the batter or your bread will become dense and tough
  • Testing with a toothpick is crucial because the strawberries add moisture that can be deceiving
  • Let it cool completely before slicing or the center will seem underbaked
03 -
  • Coat strawberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
  • If the top browns too quickly, tent with foil for the last 15 minutes of baking

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