Gravy, Glorious Gravy—Now with a Sourdough Twist!
Who doesn’t love gravy? Just the word can stir up a warm, comforting feeling—even before the first bite.
So imagine my surprise when I first came across a recipe for sourdough discard gravy. My first reaction? “What next?Pouring discard on our cornflakes?”
Even after decades of baking with my loyal sourdough starter (we go back more than 50 years together), I hadn’t thought to use discard for gravy. Bread? Sure. Pancakes? Absolutely. But gravy? That felt like a stretch. Turns out, I had a lot to learn. And I’ve learned more this past year than in the five decades before it. A little greater than gravy, my favorite lesson is how to dehydrate the Fox Park Strain Starter and offer it to other users.
Let’s dive into what makes gravy good (and bad), and then we’ll explore the delightful surprise that is sourdough discard gravy.
First Gravy Dealbreaker: Texture
Let’s be honest! Gravy can go from glorious to gross in a heartbeat. One word: lumps.
My top gravy pet peeve? That gritty, sandy mouthfeel when flour hasn’t been cooked properly. If there are thickening lumps floating around like little dumplings of disappointment, it’s an automatic fail for me.
A smooth gravy needs good technique. That means whisking flour or cornstarch into a bit of moisture first, or using a “roux,” that golden blend of fat (butter, bacon drippings, or oil) and flour cooked until it’s toasty and fragrant. Not only does it eliminate lumps, but it also deepens the flavor.
Other thickening options? Cornstarch makes a glossy, clear sauce. Arrowroot adds silkiness, but watch the heat; boiling it hard can ruin its setting power. And don’t forget filé powder (ground sassafras leaves) or even okra in gumbo. Both of which add body. With okra. you can sometimes get a bit of slime, if you’re not careful.
Personally, I love arrowroot when I want a light, satiny gravy—but only when I’m not trying to glue it to mashed potatoes or biscuits. For hearty cling and flavor, nothing beats a flour roux.
Enter the Unexpected: Sourdough Discard
At its core, sourdough discard is just flour and water—uncooked, and already a little fermented. Sounds a lot like the slurry we whisk into hot broth, right?
So, with curiosity piqued, I gave it a try. I whisked in a bit of discard with hot broth and bouillon. And you know what? I may never go back.
Sourdough discard thickens gravy beautifully. It behaves much like arrowroot—quick, smooth, and without the grit. If you whisk immediately and keep it moving, the result is silky and satisfying. Some folks notice a faint tang from the fermentation, others don’t detect a thing—even when I point it out.
Gravy with depth. Gravy with soul. Gravy with a whisper of sourdough’s ancient charm? Yes, please.
Second Gravy Offense: Flavor Flop
Even a perfectly smooth gravy falls flat if the flavor is off. Ever tasted a gravy that somehow manages to be both bitter and bland? No thank you.
This usually happens when I don’t have enough rich pan drippings. To fix it, I add a spoonful of bouillon or soup base. A splash of balsamic vinegar or a dash of wine can also bring things back to life. I know—it sounds counterintuitive to add acid when trying to reduce bitterness. But a tiny splash does wonders. Start small! My go-to is balsamic vinegar, and I’m talking an eyedropper amount. Just enough to round out the flavor without turning your gravy into a vinaigrette.
Sourdough discard adds a unique, subtle tanginess; something like what vinegar or wine brings, but built right into the thickener. I’m convinced it has a permanent place at the gravy table now.
My Gravy Epiphany
Looking back, it feels silly that it took me this long to try sourdough discard in gravy. I’ve always used it in things with a “crumb”. We’re talking bread, muffins, pancakes, biscuits. But this smooth, savory gravy opened a whole new chapter in my discard adventures.
And it couldn’t be easier. Whisk. Heat. Season. Done.
Next test? A nostalgic favorite: creamed peas on toast. Just the thought makes me smile. And yes, sourdough discard gravy is absolutely getting a spot in that recipe.
Gravy Tools Matter!
Let’s not forget the importance of tools. A too-small skillet can make stirring messy. I like my big cast iron pans, but they need careful maneuvering when the sides are shallow.
My secret weapon? A sauce whisk—the coiled kind that stirs in 3D. It creates a whirlpool that gently blends in dry ingredients crumb by crumb. If the lumps win a battle, I bring in the stick blender for a quick rescue.
For adding dry flour or discard straight into hot liquid, a tiny mesh strainer is my best friend. Think of it as a mini sifter, perfect for dusting flour or evenly sprinkling thickener. It’s always on hand next to my flour bin.
Final Thoughts
Sourdough discard gravy is more than just a clever use of leftovers. It’s delicious, surprisingly simple, and full of comfort.
What began as a skeptical experiment has turned into a delightful discovery. I’ll keep refining my method—but for now, let’s just say discard has officially earned a place in my gravy boat.
Have you tried sourdough discard in your gravy? I’d love to hear your results—and your secrets—for the smoothest, richest, most soul-satisfying gravy out there.
Beginning with your starter, do you have one? You can get the Fox Park Strain Starter at this link. Then, you are ready to start good gravy or experiment with your own ideas.