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
Why You’ll Love It
A smart way to use sourdough discard without baking—perfect for those days when you want something quick and savory.
Rich, creamy, and deeply comforting, with that subtle tang that makes this gravy taste extra special.
Ready in minutes using simple pantry ingredients you likely already have on hand.
Flexible and forgiving—use butter or pan drippings, any broth you prefer, and adjust the seasoning to match whatever you’re serving.
Old-fashioned flavor, modern ease, making it just as perfect for weeknight dinners as it is for holiday tables.
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
This gravy works because sourdough discard naturally acts as a thickener, replacing traditional flour while adding depth and subtle tang. Whisking the discard with cool broth first creates a smooth slurry, which prevents lumps and ensures a silky texture once it’s heated.
Starting with butter or pan drippings builds a rich flavor base, while slowly adding the slurry allows the gravy to thicken evenly as it simmers. Gentle heat activates the natural starches in the discard without breaking the sauce, and seasoning at the end lets you fine-tune the flavor based on the broth or drippings used. The result is a smooth, savory gravy that’s reliable, versatile, and deeply comforting every time.
Final Thoughts
This sourdough discard gravy is one of those quiet kitchen wins—the kind of recipe that feels both clever and comforting at the same time. It comes together quickly, uses ingredients you already have, and turns leftover discard into something genuinely satisfying. Whether you spoon it over mashed potatoes, drizzle it onto biscuits, or serve it alongside a simple dinner, it’s the kind of recipe you’ll keep in your back pocket once you try it. Simple, practical, and deeply cozy—just the way homemade gravy should be.
Check out some more of my favorite comfort food recipes:
Easy Sourdough Discard Gravy Recipe
Ingredients
Equipment
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
-
Fed or unfed discard both work.
This recipe is flexible—use sourdough discard straight from the fridge or freshly fed. Unfed discard adds a slightly deeper tang, while fed discard keeps the flavor mild. -
Always whisk the slurry cold.
Mixing the sourdough discard with cool broth first prevents lumps and ensures a smooth, silky gravy once it hits the pan. -
Butter vs. drippings.
Butter creates a classic, neutral gravy, while pan drippings add rich, savory depth. Either option works beautifully depending on what you’re serving it with. -
Control the thickness.
Gravy continues to thicken as it simmers. For thinner gravy, reduce simmer time or whisk in a splash of extra broth. For thicker gravy, simmer a few minutes longer.
Related
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