Did you know that sourdough starter can be used as a tangy thickener for liquids like gravies, soups, chowders, stews, and sauces?
The process is very simple, almost like a reverse roux.
Sourdough Starter Thickening Process
Instead of starting with flour and butter like you would for a traditional roux, you start with a room-temperature liquid and sourdough starter.
The liquid can be water, vegetable broth, meat stock, fish stock, milk, or coconut milk.
Stir the sourdough starter into your liquid, whisking it well. Then cook the mixture over medium heat until it’s thickened. You will add a little butter or other fat at the end of the cooking process.
What Level of Starter Fermentation Is Best for Gravy?
Keep in mind that the more fermented your sourdough starter is, the more lactic acid it has, and the more tangy your finished product will be. A young bubbly sourdough starter will give a mild tang to the gravy, while discard or fully fermented starter will give a distinct sourdough flavor.
Traditional Roux-Based Gravies Are Easy — Why Bother With Sourdough Starter?
There are several reasons to use sourdough starter to thicken a gravy, soup, stew, or chowder.
- Flavor. Sourdough starter will add a unique depth of flavor and a nice acidity to your gravy. It’s interesting and different, giving the gravy an extra savory, rounded flavor profile.
- Nutrition. Fermented flour is easier to digest, has fewer carbohydrates, and more vitamins and minerals. You can read more about the health benefits of sourdough here.
- Novelty. Sourdough is a growing trend among health-conscious, self-sufficient home bakers. It’s exciting to find new ways to use your starter!
Sourdough Starter Gravy
Use this ratio to thicken gravy with sourdough starter. The formula can be scaled up or down as needed.
Ingredients
- 1 cup (240g) meat stock, broth, or other liquid
- 2 tablespoons (40g) sourdough starter, 100% hydration
- 1 tablespoon (14g) butter or other traditional fat
- Salt and pepper to taste
Instructions
- Measure your liquid and sourdough starter into a heavy-bottomed saucepan.
- Whisk the mixture until the sourdough is completely incorporated.
- Heat the gravy over medium heat while whisking continuously.
- When the gravy starts to simmer and thicken, turn the heat down to low and simmer for several minutes, stirring frequently until completely thickened.
- Add the butter and whisk in well.
- Season the gravy with salt and pepper, or other herbs and spices as desired.
Notes
This is the ratio for one cup of liquid. Make sure you scale up your recipe accordingly.
If your gravy becomes a little too thick during the cooking process, whisk in a little more liquid. This is especially pertinent if you are using milk or another thicker liquid in this recipe.
