Dissolve the sourdough starter in water until mostly smooth. Add bread flour, sugar, salt, and strawberry powder, mixing until a shaggy dough forms with no dry pockets.

Gently fold in the chopped dried strawberries and white chocolate chips, distributing them evenly without overworking the dough.

Cover and let the dough rest for 30 minutes to fully hydrate and relax.

Perform 3–4 sets of stretch and folds every 30 minutes over 2 hours, until the dough becomes smoother and more elastic. If it feels too sticky, lightly wet your hands instead of adding flour.

Let the dough rise at room temperature for 4–6 hours until doubled in size, airy, and slightly jiggly.

Turn onto a lightly floured surface and shape into a round or oval loaf, creating gentle surface tension.

Place in a floured proofing basket, cover, and refrigerate for 12–18 hours to develop deeper flavor.

Preheat the oven to 450°F (232°C) with a Dutch oven inside to ensure a crisp crust.

Transfer the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 15–20 minutes until deeply golden.

Cool completely on a wire rack before slicing to avoid a gummy texture.