This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.
I’m so proud of how this one turned out!
The other day, I spotted some freeze-dried strawberries hiding in the back of my pantry and thought, “Hmm… could I make pink sourdough bread with these?” And since Valentine’s Day is right around the corner, I knew I had to try it.
After a quick little brainstorm, I was in the kitchen mixing up this beautiful freeze-dried strawberry swirl sourdough bread (try saying that three times fast!).
Here’s the trick: I made two half doughs. One is naturally pink from crushed freeze-dried strawberries, and the other has whole strawberry pieces folded in. Then I fermented and shaped them together to create a gorgeous swirled loaf with chewy strawberry bits in every bite.
Since the strawberries are freeze-dried (so no extra moisture to worry about), this is actually a super easy and fun sourdough inclusion for beginners looking to make something a little different.
I hope you give it a try! I think you’ll love how pretty it looks and how sweet and chewy each bite is.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
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 it’s bubbly and active before mixing. You can also use 1–2 day old sourdough discard, though the dough may take longer to rise.
- Freeze-Dried Strawberries- I used 24 g total: 12 g crushed to color one dough pink, and 12 g left whole for the other dough. They hydrate in the dough and become soft and chewy when baked.
- Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works, but the loaf may be slightly softer and flatter.
- Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your preferred hydration.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 g per teaspoon). For Morton’s or table salt, use about half or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure it’s bubbly and well-fed for a strong rise.
- Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
- Keep the doughs separate. For the pretty pink swirl, just place one dough on top of the other during bulk fermentation.
- Be patient during bulk fermentation. Wait until the dough is puffy and roughly doubled for a light, open crumb.
- Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully.
- Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
- Cool completely before slicing. Let the loaf rest 2–4 hours so the crumb sets and isn’t gummy.
How to Make Strawberry Sourdough Bread
Follow these simple steps and photos to make a beautiful pink sourdough bread studded with freeze-dried strawberries.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it’s active, bubbly, and ready to use.
Step 2: Make pink dough. Mix the pink dough by combining water, starter, freeze-dried strawberry powder, flour, and salt.
Step 3: Make plain dough. Mix the plain dough by combining water, starter, flour, and salt. Cover both and rest for 20 minutes.
Step 4: Stretch and fold (pink dough). For the pink dough, complete 4 stretch and folds, resting 15 minutes between each round.
Step 5: Stretch and fold (plain dough). For the plain dough, add the freeze-dried strawberry pieces during the first set of stretch and folds. Then, complete 3 more rounds with 15-minute rests.
Step 6: Bulk fermentation. Stack one dough on top of the other in the same container. Cover and let rise until puffy and doubled, 4–12 hours.
Step 7: Shape. Turn the dough out, gently stretch into a rectangle, and fold to shape. Tighten into a round.
Step 8: Cold proof. Place seam-side up in a floured proofing basket. Cover and refrigerate for 12–16 hours.
Step 9: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your strawberry sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–9:00 AM: Mix both doughs & rest 20 minutes.
- 9:00–10:00 AM: Do stretch and folds & add strawberries to plain dough.
- 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
- 6:00–6:30 PM: Shape the dough.
- 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
- 6:30–7:15 AM: Bake at 450°F.
- 7:15–9:15 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Store your strawberry sourdough loaf, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.
Serving Suggestions
This strawberry sourdough bread is delicious topped with cottage cheese (my personal favorite) or avocado. And if the loaf starts to get a little stale, it makes an excellent base for French toast or French toast casserole.
Are you tired of watching your sourdough discard go to waste?
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
Freeze-Dried Strawberry Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
Dough One (Pink)
- ¾ cup (180 grams) warm water 80-90℉
- ¼ cup (50 grams) active sourdough starter
- 12 grams freeze-dried strawberries crushed into powder
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt if using Morton’s or table salt, reduce to 1 teaspoon. Measuring by weight is recommended.
Dough Two (Plain)
- ¾ cup (180 grams) warm water 80-90℉
- ¼ cup (50 grams) active sourdough starter
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt if using Morton’s or table salt, reduce to 1 teaspoon. Measuring by weight is recommended.
- 12 grams freeze-dried strawberries
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and at or near its peak when you’re ready to bake.
- Make the pink strawberry dough: In a medium bowl, whisk together the warm water, sourdough starter, and freeze-dried strawberry powder. Add the bread flour and salt and mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 20 minutes.¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 12 grams freeze-dried strawberries, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the plain strawberry dough: In a separate medium bowl, whisk together the warm water and sourdough starter. Add the bread flour and salt and mix until a cohesive dough forms. Cover and let rest for 20 minutes.At this point, you’ll have two separate half doughs—one pink and one plain.¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Pink dough: With lightly wet hands, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
- Plain dough: Sprinkle ¼ of the freeze-dried strawberry pieces evenly over the dough. Stretch and fold one side of the dough over itself. Rotate the bowl 90°, add another ¼ of the strawberries, and repeat. Continue until all the strawberries are added and all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.12 grams freeze-dried strawberries
- After the final stretch and fold, gently place one dough on top of the other in the same bowl. There’s no need to mix them—just stack them. Cover and let the dough bulk ferment until puffy, bubbly, and roughly doubled in size. This can take anywhere from 4–12 hours, depending on your kitchen temperature and starter activity. Tip: A straight-sided container makes it much easier to see when the dough has doubled.
- Lightly flour your counter and gently turn the dough out. Gently stretch the dough into a loose rectangle. Fold the short sides toward the center like a letter, then fold the long sides in the same way. Flip the dough seam-side down and gently tighten it into a round by cupping your hands around it and pulling it toward you.
- Dust a proofing basket (or towel-lined bowl) generously with rice flour. Place the dough inside seam-side up. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store at room temperature in an airtight container or bread box for up to 3 days, or freeze for up to 3 months.
Kelly says
Wow! This turned out sooo good! Your recipe was easy to follow and the bread was delicious! Thank you!!
Ashley Petrie, RDN, LDN says
Hi Kelly! I'm so glad you enjoyed it and found the recipe easy to follow! Thank YOU for making it and sharing 🙂