Sourdough White Chocolate Chips Strawberry Bread (Printable)
Tender fermented bread with fresh strawberries and white chocolate chunks
# What You Need:
→ Sourdough Starter & Wet Ingredients
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→ Dry Ingredients
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→ Add-ins
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# Directions:
01 - In a large mixing bowl, whisk together the sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract 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 as this can result in a dense 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 flavor development.
06 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan 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 with an offset spatula.
08 - Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean and the top is deeply golden brown.
09 - Let cool in the pan for 15 minutes to set, then carefully transfer to a wire rack to cool completely before slicing into 10 portions.
# Expert Hints:
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- The sourdough gives this bread a subtle tang that keeps it from being cloyingly sweet, like a secret handshake between dessert and breakfast
- Fresh strawberries bake down into jammy pockets while white chocolate melts into creamy rivers throughout each slice
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- Do not skip the rest period—even 3 hours at room temperature makes a noticeable difference in flavor and texture
- If using frozen strawberries, toss them in a tablespoon of flour before folding in to prevent them from sinking to the bottom during baking
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- Room temperature ingredients are your friend here—cold eggs or milk can cause the melted butter to seize, creating tiny lumps that are hard to incorporate
- Tap the loaf pan gently on the counter before baking to release any large air bubbles trapped in the batter