If there’s one thing sourdough bakers have in common, it’s the constant question: What do I do with all this discard? You’ve fed your starter, baked your loaves, and now you’re staring down that little jar of tangy, neglected starter wondering if you should toss it or save it for something clever.

Yes — silky, deeply flavorful sourdough discard gravy. It’s rich, comforting, and the perfect way to use up that extra starter. The natural tang from the discard brings an incredible depth of flavor, making even the simplest roasted vegetables or mashed potatoes taste like something from a Sunday dinner spread.

It’s also ridiculously simple. Just one spoonful of starter thickens and enriches your gravy, giving it that glossy finish you usually only get from a roux made with flour and butter — but with a subtle sourdough undertone that’s pure magic

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Why You’ll Love It

Zero Waste: A practical and delicious way to use sourdough discard instead of tossing it.
Incredible Flavor: Adds a subtle tang that balances rich gravies beautifully.
Versatile Base: Works with pan drippings, vegetable broth, or even mushroom stock.
Quick & Easy: Ready in about 10 minutes — perfect for busy weeknights or last-minute dinners.

Ingredient Breakdown

Sourdough Discard:
The star of the show! It acts as both a thickener and flavor enhancer. Any discard works — fed or unfed, whole wheat or white. Older discard adds a bit more tang; fresh discard is milder.

Butter or Pan Drippings:
Provides fat and richness. If you’ve just roasted chicken or turkey, those golden drippings are perfect. For a vegetarian version, use butter or olive oil.

Broth:
Chicken, beef, or vegetable broth all work. The key is choosing one that complements your meal. Homemade broth will give the richest flavor, but store-bought is fine too.

Seasonings:
Salt, pepper, garlic, thyme, or rosemary bring warmth and aroma. A dash of soy sauce or Worcestershire sauce can deepen the color and flavor.

Instructions

Step 1: Combine sourdough discard with ½ cup broth to make slurry.

Step 2: Bring slurry and more broth to a simmer for the next 5-8 minutes.

Step 3: Mix in spices and it’s ready to serve.

Step 4: Serve promptly!

Variations

Mushroom Gravy: Sauté sliced mushrooms in butter before adding your discard slurry.
Vegan Version: Use olive oil or vegan butter and vegetable broth.
Creamy Gravy: Add a splash of milk or cream at the end for a richer texture.
Brown Onion Gravy: Cook down sliced onions until golden before whisking in the discard mixture.

Serving Suggestions

Pair this cozy, tangy gravy with:

Roasted chicken or turkey
Garlic mashed potatoes
Savory mushroom loaf
Sourdough biscuits
Vegetable sides like roasted carrots or cauliflower

Storage

Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
It also freezes well for up to 2 months — thaw overnight in the fridge before reheating.

Why This Recipe Works

Sourdough discard contains natural starches and mild acidity that mimic what happens in a classic roux — thickening and flavoring your gravy without extra flour. The result is smooth, luscious, and just a little tangy, with that satisfying from-scratch comfort you’d expect from a homey meal.

It’s sustainable, simple, and delicious — proof that even your “leftovers” can make something extraordinary.

Final Thoughts

This sourdough discard gravy is more than a clever kitchen trick — it’s a small act of mindfulness. It turns what would have been waste into warmth and comfort on your table. Next time you feed your starter, remember that your discard can become something truly cozy — a silky, golden gravy that tastes like home.

Rich, dark brown gravy made with sourdough discard, served in a white gravy boat and garnished with fresh thyme for a holiday meal.

Gluten Friendly Sourdough Discard Gravy Recipe

This Sourdough Discard Gravy is the ultimate zero-waste hack for home bakers! It takes your basic pan gravy to a whole new level by using unfed sourdough discard to add a secret, rich layer of flavor and a subtle tang.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 cups

Course: Side Dish

Cuisine: American

Calories: 68

Ingredients

2 tablespoon butter or pan drippings
2 tablespoon sourdough discard fed or unfed
2 cups broth chicken, beef, or vegetable
½ teaspoon salt adjust to taste
¼ teaspoon black pepper
½ teaspoon garlic powder optional
½ teaspoon dried thyme or rosemary optional
1 teaspoon soy sauce or Worcestershire sauce optional for depth

Equipment

Sauce Pan
Whisk

Method

Make a slurry: In a small bowl, whisk together sourdough discard with ½ cup of cool broth until smooth. Set aside.
Melt the fat: In a medium saucepan, melt butter (or warm drippings) over medium heat.
Deglaze: If you used drippings, add a splash of broth to scrape up any browned bits.
Add broth and discard: Slowly pour in the slurry while whisking constantly. Then add the remaining broth.
Simmer and thicken: Bring to a gentle boil, then reduce to low heat. Simmer for 5–8 minutes, whisking often, until thickened to your liking.
Season: Stir in salt, pepper, and any herbs or flavor boosters you’re using. Taste and adjust seasoning.
Serve warm: Pour over mashed potatoes, roasted meats, vegetables, or biscuits.

Notes

Type of Discard: Any sourdough discard works here — white, whole wheat, rye, or a blend. Older discard gives a tangier flavor, while fresh discard is more neutral.
Flavor Tip: A teaspoon of soy sauce or Worcestershire deepens color and adds umami. Great for turkey or beef gravy.
Thickness: For thicker gravy, simmer a few extra minutes or add an extra teaspoon of discard. For thinner gravy, whisk in a splash more broth.
Make-Ahead: You can make the gravy up to 3 days in advance and store it in the fridge. Reheat slowly on the stove, whisking often.