sourdough white chocolate chip strawberry bread

Ingredients:

Dry:

• 2 cups (250g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Wet:

• ½ cup (120g) sourdough discard or active starter (unfed is fine)

• ½ cup (115g) unsalted butter, melted and cooled

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120g) Greek yogurt or sour cream

Mix-ins:

• 1 cup (150g) chopped fresh strawberries

• ¾ cup (130g) white chocolate chips

• 1 tbsp flour (to coat strawberries and chips)

🥣 Instructions:

1. Preheat Oven:

   • Preheat to 350°F (175°C). Grease and line a 9×5″ loaf pan with parchment paper.

2. Prepare Mix-ins:

   • Gently toss strawberries and white chocolate chips in 1 tbsp flour. This prevents them from sinking in the batter.

3. Mix Wet Ingredients:

   • In a large bowl, whisk together sourdough starter, melted butter, sugar, eggs, vanilla, and yogurt until smooth.

4. Combine Dry Ingredients:

   • In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Combine Everything:

   • Gradually mix the dry ingredients into the wet ingredients. Do not overmix.

   • Fold in floured strawberries and white chocolate chips gently.

6. Bake:

   • Pour into prepared pan and smooth the top.

   • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. (If browning too fast, tent with foil after 40 minutes.)

7. Cool:

   • Let cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely.

💡 Tips:

• Frozen strawberries? Use them directly from frozen but chop them smaller and toss with flour.

• Sweeter loaf? Add a streusel topping or drizzle with white chocolate after baking.

• Storage: Keeps 3 days at room temp or 5–6 days refrigerated. Freeze for longer storage.