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!