Sourdough White Chocolate Chips Strawberry (Printable view)

Tender fermented loaf combining tangy sourdough with fresh strawberries and creamy white chocolate chunks for a perfect sweet brunch treat.

# What You'll Need:

→ Sourdough Starter & Wet Ingredients

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→ Dry Ingredients

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→ Add-ins

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# Steps:

01 - Whisk together sourdough starter, lukewarm milk, eggs, melted butter, and vanilla extract in a large mixing bowl until smooth and well incorporated.
02 - In a separate medium bowl, sift together flour, sugar, salt, baking powder, and baking soda to ensure even distribution.
03 - Pour dry ingredients into wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough texture.
04 - Gently fold diced strawberries and white chocolate chips into batter until evenly distributed throughout.
05 - Cover bowl and let rest at room temperature for 3–4 hours, or refrigerate overnight, allowing flavors to develop through fermentation.
06 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan thoroughly and line with parchment paper for easy removal.
07 - Stir rested batter gently, scrape into prepared loaf pan, and smooth top with spatula for even baking.
08 - Bake for 50–60 minutes until golden brown and a toothpick inserted in center comes out clean.
09 - Let cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

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  • The tang from sourdough starter cuts through sweetness creating the most balanced bite
  • Fermentation time means you can prep ahead and bake when it suits you
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  • The batter will look thicker than typical quick breads which is normal for sourdough
  • Overnight resting creates the best flavor but 3 to 4 hours works fine
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  • Toss diced strawberries in a tablespoon of flour before folding to prevent them sinking
  • Check for doneness at 50 minutes since ovens vary and you do not want to dry it out

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