Sourdough Strawberry White Chocolate Bread (Print Version)

Tender sourdough bread with juicy strawberries and creamy white chocolate chips creates a perfect sweet treat for any occasion.

# 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. Take care 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 3–4 hours, or overnight in the refrigerator for enhanced fermentation and 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 50–60 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing for best results.

# Expert Advice:

01 -
  • The tangy sourdough base cuts through the sweetness, creating balance you never knew you needed in a quick bread
  • That overnight fermentation turns ordinary ingredients into something deeply complex and irresistible
  • Fresh strawberries bake down into jammy pockets while white chocolate melts into creamy ribbons throughout
02 -
  • Overmixing after adding flour creates a tough, rubbery texture, so fold gently and stop immediately when combined
  • The overnight rest in the refrigerator transforms this bread, developing complex tangy notes that make it taste bakery-made
  • Inserting the thermometer into the center should read about 200 degrees Fahrenheit for perfect doneness
03 -
  • Room temperature ingredients blend more easily and create a more tender crumb, so plan ahead and set everything out
  • Letting the batter rest overnight in the refrigerator develops flavor and makes the bread rise more evenly in the oven

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