This Matcha Sourdough Bread is naturally green, studded with white chocolate chips, and easy enough for beginners. Soft and sweet, it tastes just like a matcha latte.
I’ve always loved a good matcha latte.
But it never occurred to me to add matcha to sourdough bread until I started brainstorming ideas for St. Patrick’s Day. I wanted a naturally green loaf for the holiday, and matcha powder came to mind.
Now, there’s nothing particularly Irish about this bread. It tastes like a green tea latte with a little sweetness from the white chocolate chips. But the color is absolutely beautiful and instantly makes it feel festive.
I tested this recipe with both unsweetened and sweetened matcha. Unsweetened gives a stronger matcha flavor, while sweetened makes the bread a bit sweeter (of course) and gives the crust a darker color.
It's delicious toasted with butter, spread with cream cheese, or even enjoyed plain. If you love matcha lattes, this loaf is definitely one to try!
And if you’re in the mood for something more classic for St. Patrick’s Day, try my sourdough Irish soda bread recipe.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it’s only 1–2 days old.
- Matcha Powder- I’ve tested this with both unsweetened and sweetened matcha. Unsweetened gives a stronger matcha flavor, while sweetened adds extra sweetness and can make the crust a bit darker.
- White Chocolate Chips- Add a creamy sweetness that makes the bread taste like a matcha latte. You can swap them for another type of chocolate or leave them out entirely.
- Bread Flour- Give the bread structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly denser and not rise quite as tall.
- Water- Use warm water (80–90°F) to help encourage fermentation.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
- Protect the crust if using sweetened matcha. Double up on parchment paper or place a baking sheet on the rack below your Dutch oven to prevent the bottom from burning.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.
How to Make Matcha Sourdough Bread
Follow along with these step-by-step photos to turn your sourdough starter into a gorgeous matcha loaf studded with white chocolate. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk together warm water, starter, and matcha powder. Add bread flour and salt, and mix until a sticky dough forms. Let rest 20 minutes.
Step 3: Stretch and fold. Add white chocolate chips during your first set of stretch and folds, incorporating them over 4 folds. Repeat stretch and folds every 15 minutes for a total of 4 sets.
Step 4: Bulk fermentation. Cover and let rise until doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your white chocolate matcha sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds, adding white chocolate chips during the first set.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store matcha white chocolate sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw slices at room temperature or warm in the toaster or oven.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
White Chocolate Matcha Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅔ cups (390 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- ¼ cup (24 grams) matcha powder unsweetened or sweetened
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure in grams if using Morton's kosher salt or table salt
- ½ cup (100 grams) white chocolate chips
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together the warm water, active starter, and matcha powder. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.1 ⅔ cups (390 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (24 grams) matcha powder, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Flatten the dough and sprinkle a ¼ of the white chocolate chips over the center. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the chips, and repeat. Continue until all four sides are folded and all the chips are incorporated. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.½ cup (100 grams) white chocolate chips
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. If you’re using sweetened matcha powder, you can double up your parchment paper or place a baking sheet on the rack below the Dutch oven to prevent the bottom from burning. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store whole or sliced loaf at room temperature for up to 3 days or freeze for up to 3 months.
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