Sourdough White Chocolate Strawberry Bread (Printable)
Tangy sourdough meets sweet strawberries and creamy white chocolate in this tender breakfast loaf.
# 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 Make It:
01 - Whisk together sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and fully incorporated.
02 - Combine flour, granulated sugar, salt, baking powder, and baking soda in a separate bowl, ensuring even distribution of leavening agents.
03 - Add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing to prevent tough texture in final bread.
04 - Gently fold diced strawberries and white chocolate chips into batter, distributing evenly while maintaining airiness of mixture.
05 - Cover bowl and let batter rest at room temperature for 3-4 hours, or refrigerate overnight for enhanced flavor development through fermentation.
06 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper for easy removal after baking.
07 - Stir rested batter gently to redistribute ingredients, scrape into prepared loaf pan, and smooth top evenly with spatula.
08 - Bake for 50-60 minutes until golden brown on top and toothpick inserted into center comes out clean, indicating complete doneness.
09 - Allow bread to cool in pan for 15 minutes before transferring to wire rack. Cool completely before slicing for clean, even cuts.
# Expert Tips:
01 -
- The tangy sourdough undertone balances the sweet strawberries and creamy white chocolate perfectly
- It transforms discarded starter into something elegant and indulgent instead of wasted
02 -
- Overmixing after adding flour develops gluten and makes the bread tough instead of tender
- The fermentation rest is non-negotiable, it's what gives the bread its subtle tang and improves texture
03 -
- Toss strawberries in a tablespoon of flour before folding in to prevent them from sinking to the bottom
- If using frozen berries, add them straight from the freezer and expect 5 to 10 minutes extra baking time