This loaf might officially be David’s new number one sourdough inclusion. For a long time his favorite was rosemary parmesan (which I’ll have to post here soon!), but I like to think there are two different rankings: one for savory loaves and one for sweet ones. In that case, I think both of these can happily hold the number one spot.

For this loaf, I used my favorite sourdough recipe and made a few small tweaks. I crushed up some freeze-dried strawberries and added them to the flour mixture at the beginning of the process. My hope was that it would give the bread a little natural strawberry flavor and maybe even tint the dough a pretty pink color. Unfortunately, the color doesn’t come through quite as nicely as I imagined and the dough can look a little more gray than pink. Even so, the flavor is still delicious. If you really wanted that pink color, you could always add a tiny bit of food coloring.

One interesting thing I noticed while testing this loaf is that the strawberries made the crust come out a bit softer than this recipe usually does. Normally this sourdough has a pretty crisp crust, but the added strawberries seem to mellow it out slightly.

I’m usually not the biggest fan of sweet inclusions in sourdough because the sweet and tangy flavors together aren’t always my favorite combination. But I actually really loved this one. At first I was worried it wouldn’t be sweet enough and thought I might need to make a strawberry cream cheese spread to go with it (which honestly still sounds amazing). Thankfully, the strawberries and white chocolate give the bread just the right amount of sweetness all on their own.

I also had fun making this loaf look a little extra special since I was able to deliver it to a family member. I found these super cute treat boxes at Walmart in the baking and party aisle. They have a little window on top and they fit my smaller sourdough loaves perfectly. I simply cut my usual sourdough recipe in half and shape it into two smaller loaves.

They’re perfect for gifting and are such a fun way to share bread with someone. Whether it’s for a holiday, a special occasion, or just an excuse to drop by a friend or family member’s house, a homemade sourdough loaf always seems to be appreciated. I honestly don’t think I’ve ever dropped off a loaf for someone who didn’t absolutely love it.

Strawberry White Chocolate Sourdough

This Strawberry White Chocolate Sourdough is soft, lightly tangy, and filled with strawberry flavor and pockets of creamy white chocolate. The freeze-dried strawberries give the bread a beautiful fruity flavor without adding extra moisture, while the white chocolate melts slightly into the crumb for the perfect sweet bite.

This loaf is perfect for breakfast, brunch, or an afternoon treat. It’s especially good toasted with a little butter or even strawberry cream cheese. The sourdough fermentation keeps the flavor balanced so it isn’t overly sweet—just cozy, fragrant, and a little indulgent.

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Prep Time 14 30

Cook Time 1

Total Time 15 30

Servings: 12 Slices

Course: Bread

Cuisine: Artisanal

Calories: 200

Ingredients Method

Ingredients

120 grams Active Sourdough Starter fed, doubled in size
325 grams Water warm or room temperature
500 grams Flour
15 grams Freeze Dried Strawberries finely crushed
12 grams Salt
45 grams White Chocolate chopped
15 grams Freeze Dried Strawberries whole

Method

Mix the Dough

In a large bowl, mix the water and sourdough starter together until mostly combined.
Add the flour, crushed freeze-dried strawberries, and salt. Mix until no dry flour remains. The dough will look rough and sticky at this stage. The strawberries may make the dough slightly stickier than usual.
Cover and let rest for 30 minutes.

Stretch and Folds

Perform 3–4 sets of stretch and folds over the next 3–4 hours, spacing them about 30–45 minutes apart.
Keep the dough covered while resting, and scrape down the sides of the bowl if needed after each set.

Bulk Fermentation

After the final stretch and fold, cover the dough and allow it to bulk ferment for about 5 hours.
The dough should look puffy and jiggly, feel slightly bouncy, and no longer be overly sticky to the touch.

Add Fillings and Shape

Gently turn the dough out onto a lightly floured surface (or a surface lightly misted with water).
Carefully stretch the dough into a rectangle, trying not to deflate the air bubbles.
Sprinkle ¾ of the white chocolate and whole freeze-dried strawberries over the center of the dough, avoiding the edges.
Fold the dough into thirds like a letter, then add the remaining chocolate and strawberries.
Roll the dough toward yourself and gently shape it into a tight ball.
Place the shaped dough seam-side up into a floured towel inside a bowl or banneton. Cover with the towel to prevent the dough from drying out.

Cold Proof

Place the covered bowl in the refrigerator overnight (about 12 hours).

Bake

The next day, preheat the oven to 400℉
Line a Dutch oven or baking dish with parchment paper.
Remove the dough from the refrigerator, place it into the pan, and score the top.
Bake covered for about 35 minutes.
Check the rise, then remove the lid and bake another 20 minutes, or until the crust is golden brown and the internal temperature reaches 200–210°F.
If the loaf browns too quickly before reaching temperature, place the lid back on until fully baked.

Cool

Let the bread cool completely before slicing. This helps the crumb finish setting and keeps the loaf from becoming gummy.