Funfetti Sourdough Loaf

This festive sourdough artisan loaf is as beautiful as it is delicious. Baked with real, wholesome ingredients, it’s full of vibrant color and bold flavor—without any of the toxic additives. Perfect for holidays, gatherings, or cozy weekend baking, this naturally leavened showstopper is sure to impress and delight any crowd. Start a fun, nourishing tradition with a sourdough bread that looks as good as it tastes!

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❤️ Why You’ll Love Funfetti Sourdough Loaf

Great for Sharing: Its festive look makes it an excellent centerpiece for birthday parties, brunches, or family gatherings. There is something really special about being able to be creative and bringing something that is so unique!

Homemade Goodness: Baking it yourself ensures fresh, quality ingredients like the dye free sprinkles! And the satisfaction of creating something fun and tasty from scratch for someone you love.

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🍲 Ingredients

Sourdough Starter –Bubbly, active sourdough starter that has been previously fed.

Water – Filtered water is always best when making sourdough.

Flour – I like to use organic, unbleached flour. Organic is preference but I always recommend using unbleached flour when making sourdough.

Salt – Use any good quality salt you have on hand.

Freeze dried strawberries – This brings both flavor and natural color to the loaf! I crush or blend before adding to the dough.

Sprinkles – I use dye free sprinkles because that is my family’s preference. These are the best I have found!

White chocolate chips – These are optional, but for a birthday style sourdough, why not? 🙂

👩‍🍳 How to Make Funfetti Sourdough Loaf

In the morning, feed your sourdough starter.
In the afternoon, put together your dough.
In a large mixing bowl with a food scale, whisk together your water and sourdough starter until a milky liquid forms.
Blend up your freeze dried strawberries. Add your flour, salt and blended strawberries into your dough. Mix together until a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, perform your first stretch and fold by using your hands to pull one side of the dough up and towards middle, rotating the bowl each time until a semi – smooth dough forms.
Cover and let rest for another 45 minutes.
After resting, add your sprinkles and white chocolate chips to the dough. Perform another stretch and fold to the dough to make the extra ingredients included throughout the dough.
Cover and let rest for another 45 minutes. Repeat 2 – 4 more stretch and folds every 30 minutes to 1 hour apart.
After your last stretch and fold, cover your dough with a damp tea towel or bowl cover and leave on your counter overnight 8 – 10 hours.
The next morning, turn your dough over onto a clean workspace.
Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stich the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
Cover and place in the fridge for 2 hours or up to 3 days.
When you’re ready to bake, preheat a Dutch oven to 450 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.Score the top with a sharp razor.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and bake for an additional 20 – 25 minutes until the top is browned to your liking!
Ler cool completely before slicing and perving with extra sprinkles and treats 🙂

🪄 Tips and Tricks

I use dye free sprinkles because it is our family’s preference, and if you have never used dye free sprinkles before – know beforehand that the color isn’t totally vibrant and will dull a bit while baking.
The sprinkles will affect the texture of the dough while stretching and folding but don’t worry it will still bake up beautifully!
If you don’t want the sprinkles to bleed in the dough (I like the marble – ish effect) you can add them during shaping instead!
You can use a dash of pink food coloring if you want a more vibrant color in the loaf, but be careful with how much you add because it can taste artificial

🗒 Variations

Sourdough loaves with inclusions are my favorite way to be creative in the kitchen! There truly is no limit to what you can do with sourdough bread –

🗒 Substitutions

Whole Wheat or Spelt Flour: For a heartier, nuttier flavor. Adjust hydration as these flours absorb more moisture.
Gluten-Free Flour Blends: Use a 1:1 gluten-free baking flour blend if gluten-free is desired. Keep in mind that gluten-free flours may affect the dough’s elasticity.
Sprinkles: Use different colored or flavored sprinkles, or mini chocolate chips, for variation.
Fruits or Nuts: Incorporate dried fruit bits or chopped nuts for added texture.
Citrus Zest: Adds brightness; substitute lemon or orange zest for a different flavor profile.

🗒 Best served with

Cream Cheese Spread
A generous layer of cream cheese or a flavored cream cheese (vanilla, honey, or lemon) complements the sweetness and adds a creamy texture.
Fresh Berries
Strawberries, blueberries, raspberries, or blackberries bring a fresh, tart contrast to the sweet funfetti.
Butter with Honey or Jam
A pat of butter drizzled with honey or spread with fruit jam enhances the bread’s flavor and adds moisture.
Chocolate or Fruit Spreads
Nutella, fruit preserves, or a drizzle of chocolate sauce make for a decadent treat.
Ice Cream or Frozen Yogurt
Serve slices alongside vanilla or strawberry ice cream for an indulgent dessert pairing.

👝 How to Store Leftovers

Cool Completely: Allow the loaf to cool completely at room temperature before storing to prevent condensation and sogginess.
Wrap Well: Wrap the loaf tightly in plastic wrap or aluminum foil to keep it from drying out.
Use an Airtight Container: Alternatively, place the wrapped loaf in a bread box or an airtight container for added protection.
Short-Term Storage: For best quality, consume within 2-3 days at room temperature.
Longer Storage: For longer storage, you can freeze the loaf. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It can be stored for up to 1-2 months.

🤔 Common Questions

Will the sprinkles melt or bleed during baking?

most likely, yes. Especially if you are using dye free sprinkles. You can use regular store-bought sprinkles if you want more of a true rainbow color.

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Print recipe

This is a festive, beautiful and delicious sourdough artisan loaf that will definitely make the crowd smile. It's full of flavor, and color but without all the toxic stuff. And it will become a fun tradition!

Prep Time:3

Cook Time:50

Fermenting time:6

Equipment

Ingredients

75 grams bubbly, active sourdough starter
350 grams water
450 grams all-purpose flour
9 grams salt
50 grams freeze dried strawberries, blended
½ cup dye free sprinkles
½ cup white chocolate chips

Instructions

In the morning, feed your sourdough starter.
In the afternoon, put together your dough.
In a large mixing bowl with a food scale, whisk together your water and sourdough starter until a milky liquid forms.
Blend up your freeze dried strawberries. Add your flour, salt and blended strawberries into your dough. Mix together until a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, perform your first stretch and fold by using your hands to pull one side of the dough up and towards middle, rotating the bowl each time until a semi – smooth dough forms.
Cover and let rest for another 45 minutes.
After resting, add your sprinkles and white chocolate chips to the dough. Perform another stretch and fold to the dough to make the extra ingredients included throughout the dough.
Cover and let rest for another 45 minutes. Repeat 2 – 4 more stretch and folds every 30 minutes to 1 hour apart.
After your last stretch and fold, cover your dough with a damp tea towel or bowl cover and leave on your counter overnight 8 – 10 hours.

The next morning

The next morning, turn your dough over onto a clean workspace.
Stretch the dough slightly and shape into the proper shape of your lined bread banneton (oval or round). Place seam side up in the banneton and stich the dough by pulling the sides towards the middle all the way up the center of the loaf. This will create surface tension and result in a good oven spring while baking.
Cover and place in the fridge for 2 hours or up to 3 days.
When you’re ready to bake, preheat a Dutch oven to 450 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.Score the top with a sharp razor.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and bake for an additional 20 – 25 minutes until the top is browned to your liking!
Ler cool completely before slicing and perving with extra sprinkles and treats 🙂

Notes

I use dye free sprinkles because it is our family’s preference, and if you have never used dye free sprinkles before – know beforehand that the color isn’t totally vibrant and will dull a bit while baking.

The sprinkles will affect the texture of the dough while stretching and folding but don’t worry it will still bake up beautifully!

If you don’t want the sprinkles to bleed in the dough (I like the marble – ish effect) you can add them during shaping instead!

You can use a dash of pink food coloring if you want a more vibrant color in the loaf, but be careful with how much you add because it can taste artificial

Nutrition

Course: Dessert, Side Dish

Cuisine: American

Keyword: appetizer, Birthday, Sourdough

Servings:

Calories: 316kcal