Sourdough White Chocolate Strawberry Bread (Print Version)

Tangy sourdough meets sweet strawberries and creamy white chocolate in this tender, crowd-pleasing 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 Steps:

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 mixture, 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 to 4 hours, or refrigerate overnight for enhanced flavor development through fermentation.
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 to 60 minutes until a toothpick inserted into the center comes out clean and the top develops a golden-brown crust.
09 - Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing for clean cuts.

# Expert Tips:

01 -
  • The sourdough fermentation adds subtle complexity that balances the sweetness
  • It straddles the line between breakfast bread and dessert beautifully
  • The texture is incredibly tender while still having structure
  • Fresh strawberries become jammy pockets as they bake
02 -
  • Overmixing when combining wet and dry ingredients is the most common mistake—stop as soon as flour disappears
  • The rest period is nonnegotiable for authentic sourdough character in a quick bread format
  • Fresh strawberries release moisture as they bake, so slightly underbaked centers are normal
  • This bread actually tastes better on day two as flavors meld
03 -
  • Room temperature ingredients prevent the melted butter from solidifying into tiny lumps
  • If your starter is particularly active, reduce the baking powder slightly to avoid excessive rise
  • Use the freshest strawberries you can find—they cook down into the most intense jammy pockets

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