Sourdough White Chocolate Strawberry (Printable)
Tender sourdough loaf with juicy strawberries and creamy white chocolate chips for brunch or dessert.
# What's Needed:
→ Sourdough Starter & Wet Ingredients
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→ Dry Ingredients
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→ Add-ins
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# How to Make It:
01 - In a large mixing bowl, whisk together the sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract until smooth.
02 - In a separate bowl, combine the flour, sugar, salt, baking powder, and baking soda.
03 - Add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
04 - Gently fold in the diced strawberries and white chocolate chips.
05 - Cover the bowl and let the batter rest at room temperature for 3–4 hours, or overnight in the refrigerator, to allow fermentation and flavor development.
06 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan.
07 - Give the batter a gentle stir, then scrape it into the prepared loaf pan and smooth the top.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Tips for Success:
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- The tangy sourdough depth balances the sweet white chocolate perfectly
- Strawberries stay juicy and burst in every bite without making the bread soggy
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- Overmixing after adding flour will make the bread tough so stop as soon as streaks disappear
- Room temperature ingredients prevent the butter from seizing and create an even texture
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- Toss strawberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
- If using frozen strawberries add them still frozen and reduce the rest time by 30 minutes