Breadwinning101- Sourdough Discard Recipe Meal Prep Workshop

You've got the starter. Now let's put that discard to work.

Every time you feed your starter, you're left with discard — and most people either toss it or let it pile up in the fridge feeling guilty about it. Not anymore.

In this two-hour, hands-on add-on to Breadwinning101, you'll turn your discard into an entire week's worth of food. You'll leave with your fridge and freezer stocked: pancake batter ready for a lazy Sunday, pizza dough for a no-effort weeknight dinner, muffins for grab-and-go mornings, and crackers for snacking today.

This isn't a recipe demo where you watch. You'll mix, measure, and package every item yourself, so you walk out the door with real food, real confidence, and a plan for using discard from here on out — not just a stack of recipe cards you'll forget about.

Best paired with: Breadwinning101 (same day, back-to-back) Prerequisite: An active sourdough starter (yours from Breadwinning101, or bring your own if it's at least 1 week old)

What to Bring

✔ 4–6 containers with lids (quart-size or similar — for batters, dough, and baked goods) ✔ 1 lb extra all-purpose or bread flour (beyond what you used in Breadwinning101) ✔ Your calendar — you'll leave with a "use-by" plan for each item ✔ Optional: freezer-safe labels or masking tape + a marker ✔ Optional: a cooler or insulated bag if you have a longer drive home

We provide: all discard-recipe ingredients (eggs, dairy, sweeteners, oils, mix-ins), mixing bowls, scales, baking sheets, oven access, and packaging basics if you forget yours.

What to Expect

• No new skills required beyond Breadwinning101. This class is about application, not technique — if you can stir and measure, you're ready.
• You'll leave with food, not just knowledge. Expect to walk out with 4 separate discard-based items, portioned and labeled for the week ahead.
• It's a working session. Aprons on, hands in bowls. Plan on standing, mixing, and moving between stations.
• Some items are ready to eat same-day; others are ready to cook later. We'll walk through exactly what goes in the fridge vs. freezer, and for how long.
• Small group, hands-on pacing. Capacity is capped to keep every station personal — we'll post exact numbers with registration.