u/Corner_Office_

I made six 1-gallon bags of six different meals.

Cilantro chicken,
BBQ Ribs,
Shrimp tacos,
Beef and veggies,
Honey garlic pork chops,
Chicken fajitas

Breaking it down, it was 20 minutes per meal.

This was my first time doing freezer meal prep, but I am an experienced cook.

I didn't get the ingredients out ahead of time, but I had everything in the pantry.

I am struggling to see how this is a benefit.
Is it for when you don't have 20 minutes to prep a recipe?

It was a big chunk of time. I had no idea it would take this long.

I used Freezer Fit’s free air fryer recipes.
https://freezerfit.com/air-fryer/

Made this today and it is delicious. I will never make regular sourdough again.

Sourdough Croissant Bread

125g active sourdough starter (well-fed and bubbly)
325g water (room temperature)
10g salt
500g bread flour (high-protein flour recommended for better structure)
1 stick frozen butter, grated (ensure it’s fully frozen for best results)

Using grated frozen butter allows the butter to stay firm and evenly distribute throughout the dough without melting too early, which can cause leaking.

Mixing the Dough
In a large mixing bowl, combine the active sourdough starter, water, salt, and bread flour. Stir together until a shaggy dough forms. This step doesn’t require kneading yet—just make sure there are no dry pockets of flour. Cover the bowl with a damp towel or plastic wrap and let the dough rest for about 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate and makes the dough easier to work with.

Stretch and Folds
Over the next couple of hours, you will strengthen the dough by performing a series of stretch and folds. This technique gently develops the gluten without overworking the dough.
First stretch and fold: Complete without adding any butter.
Second stretch and fold: Sprinkle half of the grated frozen butter evenly over the dough. Perform the stretch and fold by gently pulling one side of the dough up and folding it over the center. Rotate the bowl and repeat on all sides.
Third stretch and fold: Incorporate the remaining butter in the same manner.
By adding the butter gradually during the stretch and folds, you avoid the complexity of laminating (which involves rolling and folding dough with a butter slab) while still achieving beautiful layers and flavor.

Bulk Fermentation
Allow the dough to bulk ferment at room temperature. Depending on the warmth of your kitchen, this can take anywhere from 4 to 8 hours. You’ll know it’s ready when the dough has roughly doubled in size and looks bubbly and elastic. Be patient—this stage is essential for developing both flavor and structure.

Cold Proof
Once the bulk fermentation is complete, gently shape the dough into a loaf and place it in a lightly greased loaf pan. Cover it loosely and refrigerate for a 12-hour cold proof.
Cold proofing slows down fermentation, allowing the dough to develop deeper flavor and making it easier to handle the next day. This step also helps prevent the butter from leaking out during baking.

Baking