Sourdough Gravy Recipe (Using Active Sourdough]
Transform your leftover sourdough starter or discard into the most flavorful, silky smooth gravy you’ve ever tasted. This sourdough gravy recipe is a game changer for home bakers seeking to minimize waste while crafting something absolutely delicious for their dinner table.
Whether you’re wondering what to do with sourdough discard or want to put your active starter to work in savory cooking, this versatile gravy delivers incredible depth of flavor with a subtle tangy undertone that perfectly complements everything from roasted chicken and mashed potatoes to biscuits and vegetable dishes. The natural fermentation in sourdough starter adds complexity that regular flour based gravies simply can’t match, while the wild yeast contributes to a beautifully smooth, lump free texture.
Best of all, this recipe works equally well with unfed sourdough discard straight from your refrigerator or freshly fed active starter, making it perfect for any stage of your sourdough baking routine. In just 15 minutes, you’ll have a rich, restaurant quality gravy that turns ordinary meals into extraordinary comfort food experiences. Say goodbye to wasted starter and hello to your new favorite way to elevate every dish on your table.
Ingredients & Substitutions
Pan dippings/stock: Pan drippings are not required to create a delicious sourdough gravy, but it does bring extra delicious flavor! Substitute all or some of the chicken stock for pan drippings. Also, I recommend stock over broth since they tend to be more flavorful. If you’re serving poultry, use chicken stock. If you are serving beef, use beef stock.
Sourdough starter: Active sourdough starter or sourdough discard can be used for this recipe. Just be sure to use the same amount in grams.
Seasonings: Create the perfect gravy with fresh or dried herbs like sage, rosemary, and thyme, plus onion powder or garlic powder. Season with salt and pepper to taste.
Supplies
Liquid measuring cup
Whisk
Small saucepan
How to Make Sourdough Gravy
In a large liquid measuring cup, pour in the warm pan drippings or chicken stock and sourdough starter (active or discard). Whisk until fully combined.
Note
Depending on how you cook your meat (chicken, turkey, or roast), it’s important to test your pan drippings before using them to make gravy. Some pan drippings can be extra salty. To help balance this, you may need to add additional chicken stock and sourdough starter to help balance the saltiness.
You do not have to use pan drippings for this recipe: however, it does bring extra flavor to this sourdough gravy recipe! If you’ve just roasted a chicken or turkey, strain the pan drippings into the measuring cup and remove the fat. Swap some or all of the chicken stock for juices.
Pour the liquids into a small saucepan and bring to a light simmer. Continue to simmer, whisking occasionally, for about 5-10 minutes or until the sourdough gravy has thickened.
Then taste. From there, add in your seasonings (salt & pepper, fresh or dried herbs, onion powder, garlic powder, and a splash of Worcestershire sauce) and continue to cook for 1 to 2 minutes more. Remove from the heat and serve warm. Enjoy!
How to Serve Sourdough Gravy
This versatile sourdough gravy pairs beautifully with countless dishes. Drizzle it generously over creamy mashed potatoes, fluffy buttermilk biscuits, or crispy roasted chicken for classic comfort food appeal. It’s equally delicious spooned over pot roast, turkey, pork chops, or meatloaf. For breakfast lovers, pour it over savory biscuits and gravy or use it to top a hearty country style breakfast with eggs and sausage. The subtle tang also complements roasted vegetables, stuffing, and even open faced sandwiches. Serve the gravy hot and fresh for the best texture and flavor, keeping it warm in a gravy boat or small saucepan over low heat if needed during your meal.
How to Store Sourdough Gravy
Refrigerator: Allow the gravy to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days. The gravy will thicken considerably as it cools, which is completely normal.
Reheating: Transfer the desired amount to a small saucepan over medium low heat. Whisk frequently as it warms, adding a splash of milk, broth, or water (one tablespoon at a time) to restore the original creamy consistency. You can also reheat individual portions in the microwave in 30 second intervals, stirring between each heating and adding liquid as needed to thin.
Freezer: For longer storage, freeze sourdough gravy in freezer safe containers or heavy duty freezer bags for up to 3 months. Leave some headspace for expansion. For easier portioning, freeze in ice cube trays, then transfer the frozen cubes to a freezer bag once solid. Thaw overnight in the refrigerator before reheating using the stovetop method, whisking well to recombine any separated ingredients.
For More Guidance:
Why You’ll Love This Recipe
Flavorful
The natural fermentation in sourdough starter brings an incredible depth of flavor that elevates this gravy far beyond traditional versions. You’ll taste subtle tangy notes that add complexity without overpowering the rich, savory base. The wild yeast and beneficial bacteria create layers of umami that make every bite more interesting, turning ordinary gravy into something truly memorable that your family will request again and again.
No Roux Needed
Say goodbye to the tedious process of whisking flour and fat into a perfect roux. The sourdough starter acts as both thickener and flavor enhancer, eliminating that tricky step entirely. This means no more worrying about lumps, burnt flour, or getting the ratio just right. The natural starches and proteins in the starter create a beautifully smooth, velvety texture with far less fuss and technique required.
Works for Poultry or Beef
This adaptable recipe shines with any type of drippings or broth you have on hand. Use chicken or turkey drippings for a lighter, delicate gravy perfect for holiday meals, or swap in beef drippings for a robust, hearty version that stands up to red meat. You can even use vegetable broth for a vegetarian friendly option. The sourdough base complements all flavor profiles seamlessly.
Quick
Ready in just 15 minutes from start to finish, this sourdough gravy fits perfectly into busy weeknight dinners or last minute holiday preparations. There’s no lengthy simmering required and no complicated techniques to master. Simply whisk your ingredients together, let it bubble and thicken, and you’re done. It’s fast enough for everyday cooking but impressive enough for special occasions.
Frequently Asked Questions
Can I make this sourdough gravy ahead of time for a holiday feast?
Yes! This is a great recipe to prep ahead of time. Make it a day or two in advance, and then just store it in the fridge until you’re ready to use it.
When the time comes, just reheat it until it’s warm. This makes it a perfect addition to any holiday feast or family gatherings. Plus, it’s a good way to save time on the big day while still serving up the ultimate comfort food!
Can I add different seasonings to change the flavor?
Yes, you sure can customize the flavor to your liking. You can add a teaspoon of salt and a splash of Worcestershire sauce or soy sauce to give it more depth.
Sage, rosemary, thyme, and garlic powder are great seasonings to experiment with for a savory, herby taste. If you’re in the mood for something different, try adding a little parsley or even onion powder for a unique twist on this gravy.
What if my gravy is too thick?
If your gravy turns out too thick, don’t worry, as it’s an easy fix. Just add a little more chicken stock or pan drippings and whisk until you reach the perfect consistency.
This recipe uses simple ingredients that make adjusting the gravy a breeze. And if you’ve added too much liquid, you can always simmer it a bit longer to get it back to your desired thickness.
Can I use unfed sourdough starter for this recipe?
Absolutely! You can use unfed sourdough starter if you’ve got some lying around. Sourdough discard will give your homemade gravy a nice tang and help thicken it without the need for a traditional roux. Just be sure to measure it out in grams for the right balance.
Happy baking!
Sourdough Gravy Recipe
Ingredients
- 480 grams 2 cups chicken, beef, turkey or vegetable stock (see notes if using pan drippings)
- 70 grams 1/4 cup discard / 1/3 cup active sourdough starter (active or discard)
- salt and pepper to taste
- Additional flavors: fresh/dried herbs sage, rosemary, thyme, seasonings, Worcestershire, etc
Instructions
- In a large liquid measuring cup, pour in the warm pan drippings or chicken/beef stock and sourdough starter (active or discard). Whisk until fully combined.
- 480g (2 c) stock/pan drippings, 70g (1/4c discard / 1/3c active) starter
- Please note: Depending on how you cook your meat (chicken, turkey, roast), it’s important to test your pan drippings before using it to make gravy. Some pan drippings can be extra salty. To help balance this, you may need to add additional chicken stock and sourdough starter to help balance the saltiness.
- Also, older sourdough discard will lead to a more tangy gravy, where fresh starter or discard will have a more mild sourdough flavor.
- You do not have to use pan drippings for this recipe; however, it does bring extra flavor to this sourdough gravy recipe! If you’ve just roasted a chicken or turkey, strain the pan drippings into the measuring cup and remove the fat. Swap some or all of the chicken stock for juices.
- TIP: If you don’t have a measuring cup that removes the fat from the pan drippings, pour in cold stock. This solidifies the fat, making it easy to scrap of the top.
- Pour the liquids into a small saucepan and bring to a light simmer. Continue to simmer, whisking occasionally, for about 5-10 minutes or until the sourdough gravy has thickened.
- Then taste. From there, add in your seasonings (salt & pepper, fresh or dried herbs, onion powder, garlic powder, and a splash of Worcestershire sauce) and continue to cook for 1 to 2 minutes more. Remove from the heat and serve warm. Enjoy!
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