Sourdough White Chocolate Strawberry Bread (Printable)

Tender sourdough bread studded with fresh strawberries and creamy white chocolate chips for a sweet brunch treat.

# What You'll Need:

→ Sourdough Starter & Wet Ingredients

01 - ½ cup active sourdough starter, fed and bubbly
02 - 1 cup whole milk, lukewarm
03 - 2 large eggs
04 - ⅓ cup unsalted butter, melted
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 3 ¼ cups all-purpose flour
07 - ½ cup granulated sugar
08 - 1 tsp salt
09 - 1 ½ tsp baking powder
10 - ½ tsp baking soda

→ Add-ins

11 - 1 ½ cups fresh strawberries, hulled and diced
12 - ¾ 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 smooth and homogeneous.
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. Avoid overmixing to prevent tough 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, to allow fermentation and flavor development.
06 - Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
07 - Give the rested batter a gentle stir to recombine, then scrape it into the prepared loaf pan and smooth the top evenly.
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.

# Expert Tips:

01 -
  • The sourdough starter creates this incredible depth that balances the sweetness perfectly
  • Strawberries stay juicy and tender instead of drying out like in most quick breads
  • That tangy-sweet combination feels sophisticated but tastes like pure comfort
02 -
  • Overmixing will make the bread tough—stop as soon as you no longer see dry flour
  • The rest period isn't optional, it's when the sourdough develops its characteristic tang
  • Strawberries release moisture as they bake, so slightly underbaked is better than dry
03 -
  • Toss your strawberries in a tablespoon of flour before folding them in to prevent them from sinking
  • If your starter is very stiff, add an extra tablespoon of milk to the batter
  • A pan of water on the lower oven rack helps keep the bread moist

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