Divide the starter between two bowls, 60 g in each.
Mix half the water with matcha and maple syrup and add it to one bowl. Add the remaining water to the other bowl.
Then divide the flour and salt evenly between both. Mix until combined and rest for 1 hour.
Do 4 sets of stretch and folds, 30 minutes apart.
Let both doughs bulk ferment until your dough is jiggly and not sticky to the touch (mine took 6 hours).
Stretch out the plain dough, place the matcha dough on top, then add the freeze-dried strawberries and white chocolate chips. Roll up, shape, and place in a floured banneton.
I cold proofed for 12 hours, but you could get away with less time.
Preheat oven to 450°F. Score the loaf and bake covered for 40 minutes.
Remove the lid, reduce the heat to 400°F, and bake for another 10–15 minutes. As always, keep an eye on your loaf towards the end to prevent burning.
Cool for at least 1 hour before slicing.
