To her fans' surprise and delight, Taylor Swift recently appeared on the New Heights podcast with Travis and Jason Kelce, talking about her relationship with Travis, the Eras Tour and, of course, her new album, The Life of a Showgirl.But to my surprise and delight, she also talked about her love for baking. She's already known for her cookies and cinnamon rolls, but during the conversation, sourdough popped up as a topic of conversation. “We’re very deep in a sourdough obsession that has taken over my life,” she said. “I’m really talking about bread 60 percent of the time now.”Taylor revealed that she's been experimenting with flavored sourdough loaves lately, including blueberry lemon and cinnamon swirl. However, one flavor idea really stopped me in my tracks as a true Swiftie: Funfetti sourdough. "This one I've been workshopping for [Jason's daughters] because they love everything rainbow: Funfetti sourdough," she said on the podcast.The clip has already racked up over 19 million views on YouTube, sparking fan chatter across social media about this "enchanted" creation. Days later, Pillsbury posted a Funfetti sourdough recipe via Instagram, writing, "It’s me, hi, I’m the Funfetti sourdough, it’s me."Sourdough, of course, isn’t a new thing. Making bread using a sourdough starter has a deep and wide history in America and beyond and the pandemic cemented its place in home kitchens everywhere. (Remember when everyone had a sourdough starter with a clever name?)And while T. Swift hasn't yet revealed her recipe, I was intrigued enough by the idea to give it a shot. Here's what happened when I tried to channel my inner Taylor and make Funfetti sourdough at home, plus some tips and tricks to help you do the same if you're also feeling inspired.Related:Taylor Swift Says Her Sourdough Bread Obsession Has ‘Taken Over My Life’?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
Ingredients for Funfetti Sourdough Bread
There are many versions of the recipe online (some inspired by Taylor and others pre-dating her bread-baking confession). I opted for one from Kate Freebairn's blog "The Pantry Mama" because it included a clear bread-baking timeline, making the process far less mysterious for a first-timer like me. For the bread dough, you’ll need sourdough starter, water, bread flour, salt, white chocolate chips and sprinkles. As far as equipment goes, there's a bit of a list. You'll need a digital scale, a banneton (or another basket or vessel for proofing your dough), a bread lame (or another way to slice open the top of the loaf), and a Dutch oven for baking. Also, keep in mind that for this recipe, you'll need to have a sourdough starter fed and ready to go. You'll also need some time—the recipe takes about a day and a half from start to finish.
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How to Make Funfetti Sourdough Bread
If you want to make this bread and, like me, aren't an experienced sourdough maker, I'd advise you to refer to Freebairn's recipe. I've included some broad directions on what I did when I made the bread, but for a project like this, precision and/or experience is key. Start by mixing your sourdough starter and water in a glass or ceramic bowl until the starter is evenly distributed, then add the flour and salt. Cover the bowl and let it sit for about an hour. Next, stretch and fold the dough around the bowl until you form a smooth ball—about 20 to 25 folds should do it. Let it rest for 30 minutes. Then, perform four sets of stretching and folding with 15 to 30 minutes between each set.
Add half of the sprinkles and all of the white chocolate during the third stretch-and-fold process, then cover the dough and let it bulk ferment at room temperature until it doubles (mine took about 2-3 hours). When shaping, add the remaining sprinkles and form the dough into your preferred shape (a batard is recommended). Roll it like a burrito to create surface tension and tuck the sprinkles inside. Place it in a banneton (AKA a proofing basket) lined with a few sprinkles at the base (so they end up at the top of the loaf when you turn it out). Cover loosely and refrigerate for five to 24 hours. (I left mine in the fridge overnight.)
Cutting sourdough with a bread lamePreheat your oven to 450° with a Dutch oven inside for about an hour to get super hot. Transfer the dough with baking paper into the Dutch oven, score the top with a lame or a sharp razor blade (to form the coveted sourdough "ears"), and bake for 30 minutes with the lid on. After half an hour, turn the heat down to 410° and bake with the lid off for another 10 to 15 minutes. Immediately transfer to a wire rack and cool completely before slicing. Serve with butter (or frosting) and more sprinkles.Related: No Yeast? No Problem! Here's How to Make Sourdough Bread Starter Without Yeast
My Honest Thoughts About Funfetti Sourdough Bread
I’ll admit, I’ve never been a sourdough aficionado. I love to eat it, but I tried once to keep a starter alive and failed so miserably I cried pouring it in the trash.This time around, I happened to be visiting my parents when I wanted to make a loaf of sourdough, so I turned to my father, a sourdough aficionado who bakes up to two loaves a week using his starter, affectionately named "Nelson."Although he gave me some side-eyed glances when I mentioned the Taylor Swift-themed idea, he agreed to help me bring this rainbow loaf to life. The recipe we used is fantastic, especially for first-timers. The timeline and tips remove the guesswork, and the Funfetti addition really is joyful. But the end result? As far as looks go, mine leaned more "tortured poets" than "fearless."
Even following all the steps, my loaf didn’t turn out as photogenic as others I saw online (ah, the great social media comparison game). However, the taste was THERE—sweet, sour, lightly crunchy and loaded with celebratory sprinkles and bits of white chocolate. I tend to be fairly hard on myself when it comes to my own baking, but as Taylor has reminded us, "I know looks can be deceiving, but I know I saw a light in you." I'm taking that to mean: my loaf may not be perfect, but there's potential, and I will definitely be baking this one again. My loaf may not have been flawless, but the obsession? Completely real.
3 Tips for Making Funfetti Sourdough Bread
I watched a few videos afterwards that reminded you to be sure all of your inclusions (AKA the goodies inside the loaf) were tucked inside the bread, so they didn't burn. I wasn't as careful with my white chocolate, so it escaped in spots. When you're making your loaf, make sure the sprinkles, white chocolate and anything else you add to the bread are safely tucked inside.
2. Add a baking sheet to the bottom of your oven
To help prevent the bottom of your loaf from browning too quickly, Freebairn suggests placing a baking sheet underneath your Dutch oven. Next time, I'm definitely doing that.
3. Be kind to yourself
If you're not a sourdough bread baker (or even if you are), remember that this is a complicated recipe and might not be perfect the first time. On the podcast, Taylor talks about workshopping her recipes, which means this is a work in progress for her, too. Think of it as a fun adventure and a step in your baking journey.
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Related: Taylor Swift Can Finally Make Funfetti Sourdough Bread With This Recipe
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