Sourdough Strawberry White Chocolate Bread (Printable)

Tangy fermented loaf dotted with fresh berries and creamy white chocolate morsels

# What You’ll Need:

→ 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

# Directions:

01 - Whisk together sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and homogeneous.
02 - Combine flour, sugar, salt, baking powder, and baking soda in a separate bowl, ensuring even distribution of leavening agents.
03 - Add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing to prevent tough texture.
04 - Gently fold diced strawberries and white chocolate chips into batter, distributing evenly while maintaining fruit integrity.
05 - Cover bowl and let batter rest at room temperature for 3-4 hours, or overnight in refrigerator, allowing fermentation and flavor development.
06 - Preheat oven to 350°F. Grease and line 9x5-inch loaf pan with parchment paper.
07 - Give rested batter a gentle stir, scrape into prepared loaf pan, and smooth top evenly.
08 - Bake for 50-60 minutes until toothpick inserted into center comes out clean and top is golden brown.
09 - Let cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The sourdough adds this incredible depth you cannot get from regular quick bread
  • Fresh strawberries burst in every bite while white chocolate keeps it from being too tart
  • It tastes fancy enough for brunch but comes together faster than you would think
02 -
  • Overmixing the batter will make your bread tough instead of tender so stop as soon as flour streaks disappear
  • The rest period is not optional it allows the sourdough to work its magic on texture and flavor
  • Frozen strawberries work fine but toss them in a little flour first to prevent them from sinking
03 -
  • If your starter has been in the fridge feed it twice before using in this recipe for best results
  • Check the bread at 45 minutes and tent with foil if the top is browning too quickly

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