White Chocolate Strawberry Sourdough Bread (Printable View)
Tender sourdough bread with juicy strawberries and creamy white chocolate chips
# 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
# How-To Steps:
01 - Whisk together sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until fully incorporated and smooth.
02 - Sift together flour, sugar, salt, baking powder, and baking soda in a separate medium bowl to ensure even distribution.
03 - Add dry ingredients to wet ingredients, stirring gently with a spatula just until combined. Stop mixing as soon as flour disappears to prevent tough texture.
04 - Gently fold diced strawberries and white chocolate chips into batter until evenly distributed. Take care not to crush berries.
05 - Cover bowl and let rest at room temperature for 3–4 hours, or refrigerate overnight. This allows fermentation for flavor development.
06 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper for easy removal.
07 - Stir batter gently once, then transfer to prepared loaf pan. Smooth top with spatula for even baking.
08 - Bake for 50–60 minutes until top is golden brown and a toothpick inserted into center comes out clean.
09 - Let cool in pan for 15 minutes, then remove to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The sourdough starter adds subtle tang and makes this bread incredibly tender
- Fresh strawberries burst with juice while white chocolate creates creamy pockets throughout
02 -
- Overmixing develops gluten and makes the bread tough instead of tender
- The rest period is nonnegotiable for fermentation flavor and texture
03 -
- Toss strawberries in a tablespoon of flour before folding in to prevent them from sinking
- If the top browns too quickly, tent with foil for the last 15 minutes