Matcha Sourdough

This matcha sourdough with white chocolate and raspberry was inspired by a matcha drink I recently tried at a local coffee shop. It was absolutely amazing, and I immediately wanted to bring those flavors into a loaf of bread. Earthy matcha, creamy white chocolate, and tart raspberries sounded like such a beautiful combination for sourdough.

I knew it would be delicious, but the finished loaf exceeded my expectations. The matcha flavor came through beautifully, the white chocolate added little pockets of sweetness, and the raspberry aroma was absolutely divine. Slicing into the loaf revealed green and white layers dotted with chocolate and raspberries—it was just as beautiful as I had hoped.

For this recipe, I divide one sourdough dough into two portions and add matcha to only one of them. Then I layer the green and plain doughs with white chocolate chips and freeze-dried raspberries before folding everything together. It takes a few extra steps, but the process is easier than the finished loaf might suggest.

What I love about this matcha sourdough bread is the balance. There is no added sugar in the dough itself, so the sweetness comes from the white chocolate. The raspberries bring a bright, tart contrast, while the matcha adds its distinctive earthy flavor.

The result is a loaf that feels special without becoming overly sweet. You still get the flavor and texture of sourdough bread, with something a little unexpected in every slice.

Ingredients

For the Dough

• 300 g bread flour
• 222 g water A, for the initial mix
• 150 g active sourdough starter, at its peak
• 7 g baking salt
• 30 g water B, added gradually during mixing

For the Matcha Mixture

• 4 g matcha powder
• 6–12 g hot water, not boiling

For the Filling

• 40 g white chocolate chips
• 2 full tablespoons freeze-dried raspberries

Equipment: A kitchen scale, mixing bowl or stand mixer, proofing container, proofing basket, parchment paper suitable for your baking setup, scoring blade, baking steel, and baking shell.

Directions 

1. Mix the Dough and Rest

Combinewater A with the active sourdough starter. Add the bread flour and salt, then mix briefly until all the flour is hydrated.

At this stage, the dough does not need to be smooth. You are simply bringing the ingredients together and making sure there are no dry patches of flour.

Cover and let rest for 30 minutes. This rest gives the flour time to absorb the water and makes the next stage of mixing easier.

2. Develop the Gluten and Add Water B

After the rest, knead the dough until it becomes strong and elastic.

Gradually add the 30 grams of water B, allowing each addition to absorb before adding more. This technique is called bassinage: holding back part of the water and incorporating it after the dough has developed some strength.

Continue mixing until the dough is smooth, stretchy, and able to form a thin membrane without tearing easily. Avoid adding all the reserved water at once, which can make it harder for the dough to come back together.

3. Divide the Dough

The dough weighs approximately 709 grams before adding the matcha mixture.

Divide it into two equal portions of approximately 354.5 grams each. Leave one portion plain and keep it covered while you prepare the matcha dough.

4. Add the Matcha

In a small bowl, whisk 4 grams of matcha powder with 6–8 grams of hot, but not boiling, water until smooth.

Let the mixture cool before adding it to one portion of dough. Knead until the color is evenly distributed and the dough becomes strong and elastic again.

Mixing the matcha with water first helps prevent dry pockets of powder and gives the dough a more even green color.

5. Layer with White Chocolate and Raspberries

Lightly dampen your work surface. Gently stretch the green dough into a rectangle without tearing it, then sprinkle the white chocolate chips over the surface.

Stretch the plain dough into a rectangle. Place it so that half rests over half of the green rectangle and the other half extends beyond it.

Sprinkle the freeze-dried raspberries over the plain dough. You can gently break up any large pieces with your fingers before adding them.

Fold the uncovered half of the green dough over the white dough. Then fold the overhanging white dough over the green dough on top, creating alternating layers.

Gently gather the layered dough into a round, transfer it to a proofing container, and cover.

6. Bulk Fermentation

Let the dough ferment at 28°C (82°F) for approximately 4–4½ hours, until doubled in volume.

During this time, perform two gentle sets of stretch and folds. Aim for the first set after approximately 45 minutes and the second after another 60 minutes.

Lift and fold carefully, keeping the filling enclosed as much as possible. After the second set, leave the dough undisturbed to finish fermenting.

Watch the dough rather than following the clock alone. It should become noticeably larger, look aerated, and feel lighter. The exact timing will depend on your starter’s activity and the dough temperature.

7. Shape the Loaf

Turn the fermented dough onto a lightly floured work surface.

Gently stretch it into a rectangle, fold the sides toward the center, and roll it into a loaf, creating tension across the surface without tearing it.

Try to keep the chocolate and raspberries tucked inside the dough, especially on the bottom of the loaf, where exposed filling can scorch during baking.

Place the shaped dough seam-side up in a well-floured proofing basket.

8. Cold Proof Overnight

Cover the basket and refrigerate overnight at 4°C (39°F).

The cold proof allows the loaf to continue developing flavor and makes the dough firmer and easier to score the next day.

Keep it covered so the surface does not dry out.

9. Preheat the Baking Steel

The following day, preheat the oven to 500°F (260°C) with the baking steel inside

I baked this loaf directly on my baking steel and used a baking shell to trap steam during the first part of baking.

Leave the dough in the refrigerator while the oven heats.

Once the oven and steel are fully heated, turn the cold dough onto parchment suitable for your baking setup. Score the surface with a sharp blade.

Transfer the loaf onto the hot baking steel and cover it with the cold baking shell.

• Bake at 500°F (260°C) for 15 minutes, covered with the shell.
• Carefully remove the shell and reduce the oven temperature to 450°F (230°C).
• Continue baking for approximately 20 minutes, until the crust is golden brown.

Move the finished loaf to a wire rack and let it cool completely before slicing.

Tips for Beautiful Matcha Sourdough

• Use an active starter. This recipe relies on a generous amount of starter for its relatively short warm fermentation.
• Develop the dough before dividing it. Strong gluten makes layering and adding the matcha much easier.
• Use freeze-dried raspberries. Fresh or frozen raspberries introduce extra moisture and are not a direct substitute here.
• Fold gently after adding the filling. The dough needs support without tearing the layers.
• Let the bread cool. Cutting too early can compress the crumb and smear the warm chocolate.

Serving and Storing

My favorite way to enjoy this bread is simply sliced, so the matcha, white chocolate, and raspberry flavors can all come through. A little butter is lovely, too.

Once completely cool, store the loaf in a bread box or suitable bread bag. For longer storage, slice and freeze it, then thaw individual slices as needed.

If you toast it, watch closely—the white chocolate can brown quickly. Gentle warming brings back that beautiful raspberry aroma and softens the chocolate for an especially delicious slice.

Frequently Asked Questions

What does matcha sourdough bread taste like?

This loaf combines the earthy flavor of matcha with creamy white chocolate and tart raspberries. The dough itself has no added sugar, so it tastes mildly sweet, with the familiar flavor of sourdough.

What kind of matcha should I use for sourdough bread?

Use pure, unsweetened matcha powder with a vibrant green color and a flavor you enjoy. Culinary-grade matcha works well for baking. Avoid sweetened matcha latte mixes, which contain additional ingredients.

Why mix the matcha with water before adding it to the dough?

Whisking matcha with a little hot water helps break up clumps and distribute the color evenly. Let the mixture cool before kneading it into the dough.

Can I use fresh or frozen raspberries instead of freeze-dried raspberries?

For this recipe, I recommend freeze-dried raspberries. They provide concentrated flavor without adding extra moisture. Fresh or frozen berries release juice and can make the dough wetter, so they are not a direct substitute.

Can I use chopped white chocolate instead of chips?

Yes! Substitute the same weight of chopped white chocolate. Keep the pieces small enough to distribute easily, and tuck them inside the dough during shaping to help prevent scorching.

Why divide the dough into two portions?

Adding matcha to only half the dough creates contrasting green and white layers. Layering the two portions with chocolate and raspberries distributes the filling while giving each slice a beautiful pattern.

How do I know when bulk fermentation is finished?

The dough should be approximately doubled in volume, look aerated, and feel lighter. At 28°C (82°F), this takes approximately 4–4½ hours, but starter strength and dough temperature can change the timing. Watch the dough rather than the clock.

Do I need a baking steel and baking shell?

That is the setup I used, but you can also bake this loaf in a preheated Dutch oven. Follow the same baking schedule: 15 minutes covered at 500°F (260°C), then approximately 20 minutes uncovered at 450°F (230°C).

Should I bring the dough to room temperature before baking?

No. Bake it directly from the refrigerator once your oven and baking surface are fully preheated. Cold dough is firmer and easier to score.

Can I freeze matcha white chocolate raspberry sourdough?

Yes. Let the loaf cool completely, slice it, and freeze in an airtight freezer bag. Thaw individual slices as needed, or warm them gently, watching closely so the white chocolate does not scorch.

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