Sourdough White Chocolate Chips Strawberry (Print version)

Tangy sourdough meets sweet strawberries and creamy white chocolate in this tender, golden loaf perfect for any time of day.

# What you 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

# Directions:

01 - Whisk together the sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until completely smooth and emulsified.
02 - Sift together the flour, sugar, salt, baking powder, and baking soda in a separate medium bowl to ensure even distribution of leavening agents.
03 - Add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Stop mixing as soon as flour streaks disappear to prevent tough texture.
04 - Gently fold in the diced strawberries and white chocolate chips, taking care not to crush the berries or distribute chips unevenly.
05 - Cover the bowl with a clean towel and let the batter rest at room temperature for 3–4 hours, or refrigerate overnight for enhanced flavor development through fermentation.
06 - Preheat the oven to 350°F. Generously 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 pan. Smooth the top with an offset spatula for even baking.
08 - Bake for 50–60 minutes until a toothpick inserted into the center emerges clean and the crown is deeply golden brown. Tent with foil if browning too quickly.
09 - Let the bread cool in the pan for 15 minutes to set structure, then carefully transfer to a wire rack to cool completely before slicing.

# Expert advice:

01 -
  • The sourdough starter adds subtle tang and incredible tenderness you cannot get from regular quick breads
  • Fermentation develops complex flavors while keeping the texture light and moist
  • It strikes that perfect balance between breakfast bread and dessert
02 -
  • Overmixing the batter will make the bread tough and chewy instead of tender
  • The rest period is not optional because it allows fermentation to develop flavor and improve texture
  • Frozen strawberries work fine but add a few extra minutes to the baking time
03 -
  • Use strawberries that are not overripe or they will release too much moisture into the batter
  • If the top browns too quickly, tent it loosely with foil after 30 minutes

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