Ingredients

For the Sourdough Strawberry Bread

• 100 g active sourdough starter
• 300 g all-purpose flour
• 50 g whole wheat flour
• 120 g granulated sugar
• 2 large eggs
• 120 g whole milk or yogurt
• 80 g unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 5 g salt
• 200 g fresh strawberries, chopped
• 1 tablespoon flour (for coating strawberries)

Optional Strawberry Glaze

• 100 g powdered sugar
• 2–3 tablespoons strawberry juice or milk
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Strawberries

Wash and dry the strawberries thoroughly. Cut them into small pieces and toss with 1 tablespoon of flour.

Coating the strawberries helps prevent them from sinking to the bottom of the loaf while baking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine:

• Sourdough starter
• Eggs
• Milk or yogurt
• Melted butter
• Sugar
• Vanilla extract

Whisk until smooth and well combined.

Step 3: Add the Dry Ingredients

Add the flour, baking powder, baking soda, and salt to the wet mixture.

Gently mix until just combined. Avoid overmixing, as this can make the bread dense.

Fold in the chopped strawberries carefully.

Step 4: Fermentation

Cover the bowl and allow the batter to rest at room temperature for 2–4 hours.

For stronger sourdough flavor, refrigerate the mixture overnight and bake the next day.

Step 5: Prepare the Loaf Pan

Preheat the oven to 175°C (350°F).

Grease and line a 9×5 inch loaf pan with parchment paper.

Pour the batter into the pan and smooth the top.

Step 6: Bake the Bread

Bake for 45–55 minutes, or until:

• The top is golden brown
• A toothpick inserted in the center comes out clean
• The loaf feels firm but soft

If the top browns too quickly, cover loosely with foil during the final baking time.

Step 7: Cool and Glaze

Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack.

For the glaze, mix powdered sugar with strawberry juice or milk until smooth. Drizzle over the cooled loaf before slicing.

Tips for Perfect Sourdough Strawberry Bread

• Use fresh, ripe strawberries for the best flavor.
• Dry strawberries well before adding them to the batter.
• Do not overmix the dough to keep the loaf tender.
• Use an active sourdough starter for better flavor.
• Let the bread cool completely before slicing for the best texture.

Storage Instructions

Store strawberry bread in an airtight container at room temperature for up to 3 days.

For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving Ideas

• Serve with butter or cream cheese
• Toast slices for breakfast
• Pair with coffee or tea
• Add a strawberry glaze for extra sweetness
• Enjoy as a simple homemade dessert

Final Thoughts

Sourdough Strawberry Bread is a delicious way to combine natural fermentation with fresh seasonal fruit. With its soft crumb, sweet strawberry flavor, and subtle sourdough character, this loaf is a beautiful homemade treat for any occasion.