Cook Once and Eat for Two Months! Filling My Freezer with Massive Sourdough for Freezer Meal Prep

Ingredients

• 6 cup Active Sourdough Starter (bubbly, fed same day)
• 5.25 lb Unbleached Bread Flour (high‑protein bread flour)
• 1.3 gallon Water (warm (80°F) for dough, room temp for other mixes)
• 0.5 cup Kosher Salt (divided between recipes)
• 2 lb All‑Purpose Flour (for English muffins and biscuits)
• 1 cup Honey (divided; can be crystallized)
• 1.5 tbsp Baking Soda (for English muffins and biscuits)
• 2.5 tbsp Baking Powder (for biscuits)
• 4 cup Granulated Sugar (for biscuits)
• 2 cup Cold Shredded Butter (for biscuits; keep cold)
• 2 cup Milk (for biscuits; can use buttermilk or water)
• 4 tbsp Active Dry Yeast (for bagels (adds lift to discard dough))
• 8 cup Sourdough Discard (used in bagels, biscuits, and English muffins)

Instructions

1. Prepare Active Starter

   Remove your refrigerated starter, discard down to ~¼ cup, feed ¼ cup flour and ¼ cup water. Let sit at room temperature until bubbly (about 4‑6 hours).

   Time: PT5H

2. Mix Bread Dough (12 loaves)

   In a large bowl combine 6 cups active starter, 0.5 cup salt, 1.3 gal warm water, and 5.25 lb bread flour. Stir with a spoon until no dry flour remains.

   Time: PT10M

   Temperature: 80°F

3. Autolyse & First Rest

   Cover the bowl with plastic wrap and let rest for 30 minutes. This hydrates the flour.

   Time: PT30M

4. First Stretch & Fold

   Every 30 minutes, perform a set of stretch‑and‑folds: pull a portion of dough up, fold over itself, rotate bowl 90°, repeat 4 times. Do this three times total.

   Time: PT30M

5. Bulk Fermentation

   After the final fold, let the dough sit uncovered (or loosely covered) for 2‑3 hours until it has roughly doubled in size.

   Time: PT2H30M

   Temperature: 75°F

6. Shape Loaves & Final Proof

   Divide dough into 12 equal pieces, shape into round boules, place seam‑side up in lightly floured proofing baskets, cover with damp towels, proof 2‑3 hours.

   Time: PT2H30M

   Temperature: 70°F

7. Pre‑heat Dutch Oven & Bake Bread

   Place Dutch ovens in oven, pre‑heat to 500°F. Transfer each loaf onto a parchment square, score as desired, place inside hot Dutch oven, cover, bake 20 min. Remove lid, bake another 15‑20 min until crust is deep brown.

   Time: PT40M

   Temperature: 500°F

8. Mix English Muffin Dough (6 dozen)

   In a large bowl combine 15 cup bread flour, 6 cup water, 3 cup active starter. Stir until fully incorporated. Cover and let sit overnight (12‑24 h) at room temperature.

   Time: PT20M

9. Add Final Ingredients & Shape Muffins

   Next morning, stir in 0.5 cup honey, 2.5 tbsp salt, and 1.5 tbsp baking soda. Mix briefly, then let rest 10 minutes. Lightly flour a work surface, roll dough to ~½‑inch thickness, cut rounds with a biscuit cutter. Place rounds on parchment‑lined sheet pan, cover with a damp towel, let rise 30‑45 minutes.

   Time: PT30M

10. Cook English Muffins on Cast Iron

    Heat a cast‑iron skillet over medium‑low until sizzling. Cook muffins 5‑6 minutes per side, or until golden brown and fully cooked inside.

    Time: PT40M

    Temperature: Medium‑low

11. Mix Bagel Dough (4 dozen)

    In the Hobart mixer (or stand mixer) attach the dough hook. Combine 16 cup bread flour, 4 cup warm water, 4 tbsp active yeast, 4 cup sourdough discard, 0.5 cup honey, 2.5 tbsp salt. Mix on low until a smooth, slightly sticky dough forms.

    Time: PT20M

    Temperature: Warm (80°F)

12. First Rise & Shape Bagels

    Cover bowl with plastic wrap and let dough rise 60‑90 minutes until doubled. Punch down, divide into 48 equal pieces, roll each into a ball, poke a hole in the center, stretch to form a bagel shape. Place on parchment‑lined sheet pan, cover with damp towel, proof 30‑60 minutes.

    Time: PT2H

    Temperature: 75°F

13. Boil Bagels

    Bring a large pot of water to a gentle boil. Add bagels in batches, boil 1 minute per side (total 2 minutes). Remove with a slotted spoon and return to parchment sheet.

    Time: PT10M

    Temperature: Boiling

14. Bake Bagels

    Pre‑heat oven to 425°F (convection if available). Bake bagels 20‑25 minutes until golden brown.

    Time: PT25M

    Temperature: 425°F

15. Mix Biscuit Dough (4 dozen)

    In a large bowl combine 8 cup all‑purpose flour, 4 cup sugar, 2 cup cold shredded butter (cut into cubes), 4 cup sourdough discard, 2 cup milk. Stir until a sticky dough forms. Add 1.5 tbsp baking soda, 2.5 tbsp baking powder, 1 tbsp salt; mix briefly.

    Time: PT15M

16. Shape & Bake Biscuits

    Turn dough onto a floured surface, pat to ~1‑inch thickness. Cut into squares or rounds (≈2‑inch). Place on parchment‑lined sheet pan, bake at 425°F for 18‑20 minutes until golden.

    Time: PT20M

    Temperature: 425°F

17. Cool & Store

    Allow all baked goods to cool completely on wire racks. Slice bread, freeze loaves wrapped tightly. Freeze bagels, English muffins, and biscuits in airtight bags. Store leftovers in refrigerator up to 5 days.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Sourdough Starter: Sourdough discard (will reduce rise)
• Instead of Unbleached Bread Flour: All‑purpose flour (lower gluten)
• Instead of Kosher Salt: Sea salt
• Instead of All‑Purpose Flour: Bread flour
• Instead of Honey: Maple syrup, agave nectar
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Baking Powder: Additional baking soda + cream of tartar
• Instead of Granulated Sugar: Brown sugar
• Instead of Cold Shredded Butter: Coconut oil, Lard
• Instead of Milk: Buttermilk, water
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Sourdough Discard: Additional active starter (adjust hydration)

Equipment Needed

• Large Mixing Bowls
• Plastic Wrap
• Kitchen Towels
• Hobart Mixer or Stand Mixer
• Dough Hook Attachment
• Whisk Attachment (optional)
• Dutch Oven (2)
• Cast Iron Skillet or Griddle
• Baking Sheet
• Parchment Paper
• Timer
• Oven
• Measuring Cups & Spoons
• Bench Scraper (optional)
• Bread Baskets or Proofing Baskets (optional)

Critical Steps — Do Not Skip

• Ensure the sourdough starter is fully active and bubbly before using.
• Perform stretch‑and‑folds on the bread dough every 30 minutes during bulk fermentation.
• Do not over‑mix the English muffin dough after adding baking soda; it reacts instantly.
• Boil bagels for exactly 1 minute per side to develop the characteristic chew.
• Bake bread in a pre‑heated Dutch oven with the lid on for the first 20 minutes.

Chef Tips from the Video

• Reuse Walmart delivery bags as makeshift bowl covers – they’re sturdy and reusable.
• Dampen kitchen towels for covering dough; they prevent sticking and retain humidity.
• If your oven runs hot, lower the temperature by 25°F after the first 20 minutes of bread baking.
• Use a kitchen scale for future batches to perfect hydration and improve consistency.

Troubleshooting

Storage

Refrigerator: Bread: up to 5 days; English muffins, bagels, biscuits: up to 5 days in airtight container.

Freezer: All items freeze well for up to 3 months. Wrap tightly in plastic wrap then foil or freezer bags.

Room temperature: Bagels and biscuits can sit at room temperature for 1‑2 days if sealed.

Make-Ahead Tips

• Bulk‑ferment the bread dough overnight in the refrigerator for a milder flavor.
• Freeze unbaked bagel dough balls; thaw overnight and proceed with proofing.
• English muffin dough can be mixed the night before and refrigerated for a slow rise.
• Biscuit dough can be shaped and frozen raw; bake from frozen, adding 5 minutes to bake time.

Frequently Asked Questions