There is a specific kind of magic that happens in the kitchen during February. As we look for ways to brighten the tail end of winter, our sourdough starters are usually bubbling away on the counter, waiting for a little inspiration. 

If you're looking for a bake that feels like a love letter to your kitchen, look no further. This White Chocolate & Raspberry Sourdough is the perfect balance of tangy, sweet and tart. It's festive enough for a Valentine's Day brunch, but sophisticated enough to enjoy all month long with a thick smear of salted butter and a hot cup of coffee. 

** Pro-Tip: If you already have a tried and true sourdough routine, stick to it! The beauty of this recipe is it's flexibility. While we've included a step-by-step method, we know that every baker has their own rhythm. Simply follow your usual bulk fermentation process and fold in the inclusions during your final set of laminations or stretch-and-folds. 

INGREDIENTS

1/2 cup sourdough starter, active and bubbly

1 1/4 cup warm water (100°F or 38°C)

1 3/4 tsp salt

4 cups all-purpose flour

1/2 cup raspberries

1 cup white chocolate chips

DIRECTIONS

1. Feed Starter Night Before. In a cup, bowl, or pint mason jar, add 30 grams of sourdough starter, 35 grams of unbleached all-purpose flour, and 35 grams of room-temperature filtered water. Stir to combine fully. This will give you 100 grams of starter. 

2. Make the Dough. Add the active sourdough starter and water to a large mixing bowl. Using a whisk or wooden spoon, stir to mix the starter into the water. Add the salt and flour to the bowl and stir to combine. 

3. Rest. Once everything is mixed together, cover the bowl and allow the mixture to sit for 30 minutes. 

4. Stretch and Fold. After 30 minutes, wet your hands with water (this prevents the dough from sticking to them.) Pick up one corner of the dough, stretch it up, and fold it over itself. Then, turn the bowl about a quarter of a turn and repeat this process three or four times. 

5. Rest. Once you've finished the stretch and folds, cover the bowl again and allow it to sit for 30 minutes. 

6. Repeat. Repeat the stretch and fold process 3-4 times, with 30 minute rests in between. With each stretch and fold session, you will notice the dough becoming stronger and stretching further. This process develops the gluten. You will know the dough is ready for its bulk rise when it is soft, smooth and pliable.

7.  Rise. Once the stretch and folds have been completed, cover the bowl and store the dough in a warm place for 12 hours or until it has almost doubled in size. 

8. Prepare Banneton. Liberally flour your banneton or proofing basket with flour, then set it aside. 

9.  Roll out the dough and add raspberries and chocolate. After the dough has risen, turn it out onto a clean, dry surface. Lightly roll the dough out into a rectangular shape. Sprinkle sugar, raspberries and white chocolate chips over the dough. 

10. Fold Dough and continue to add raspberries and chocolate. Fold the dough, leaving 1/3 open. Then fold the remaining 1/3 over. Turn the dough and sprinkle the remaining raspberries and white chocolate chips over the surface. 

11. Roll the dough into a ball. Roll the dough up so it is about the same shape and size of your banneton. 

12. Place the banneton and refrigerate. Place the dough, smooth side down, into your banneton. Cover and refrigerate for 8 hours. 

13. Let dough come to room temperature. Remove the dough from the fridge and allow it to come to room temperature (like 2 hours). 

14. Prepare oven. 1 hour 15 minutes after pulling the dough from the fridge, preheat the oven to 450°F with your Dutch oven inside on the bottom rack. 

15. Score the dough. 10 minutes before you're ready to bake, turn the dough onto a silicone bread mat or parchment paper. Using a razor or knife, cut a slash on the dough. This will help keep the shape of the bread and allow it to rise while baking. 

16. Bake. Place the dough in the preheated Dutch oven. Add 3-4 ice cubes tucked between the parchment paper and Dutch oven. Bake at 350°F for 25 minutes, remove the lid, reduce the heat to 375°F and bake for 25 minutes. 

17. Cool. Remove the bread from the oven and let it cool on a cooling rack for 30 minutes before cutting into it.