Double Chocolate Sourdough Bread

I have always wanted to learn how to make really great bread.  I love sourdough bread and I knew there was this mysterious thing called sourdough starter that was necessary to have in order to make sourdough bread.

Sour dough starter covered up.

I followed instructions on how to make sourdough starter online, and after a slightly volcanic experience involving overflowing yeast, I have had my starter for over four months now.  I keep it tucked back on my counter and feed it every couple days, but most people who have starter keep it in their fridge and feed it once a week.  In order to feed your hungry starter you must use (or dump out) half of the starter and replace it with equal amounts water and flour.

Sour dough starter yeast in a mason jar.

I hate wasting starter so I began looking for new ways to use it rather than throwing it out.   I have made sourdough English muffins, sourdough pretzels, and sourdough pancakes.  My favorite recipe so far is this delicious double chocolate sourdough bread!



  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 6 Tbsp butter, softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup chocolate chips (reserve 2 Tbsp for topping)

Start by preheating your oven to 350 degrees.

Mix all the dry ingredients together in a medium-size mixing bowl and set aside.

Dry ingredients together in a medium-size mixing bowl.

Cream the butter and sugar together in a separate bowl then slowly add the vanilla and eggs, one at a time.


Add a small portion of the dry ingredients and then follow with a small amount of the sourdough starter.  Continue mixing dry ingredients and starter in this way until both are gone. _MG_6039

Add about 1 Tbsp of flour to the larger portion of chocolate chips and stir until the chips are evenly coated.  The flour coating will help the chocolate chips stay suspended in the dough instead of sinking to the bottom.  Chocolate chips with flour coating.

Mix the flour-coated chips into the batter, stirring with a large spoon.  Sprinkle the reserved chocolate chips on top, then bake for 50-55 minutes.

Mix in pan ready to go in the oven.

I take mine out of the oven when a toothpick inserted into the middle comes out mostly clean.  If you like a drier bread, take yours out when the toothpick is completely clean.

You can freeze the bread after it has completely cooled if you wish.  I have one waiting in my freezer right now for my mother to come over and have tea with me!  (Orange or vanilla flavored tea would go great with this bread!)

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