On Saturdays, if I am in need of more meat stock to put in the freezer, I start cooking that in the morning. I cook that most of the day and then put it on ice in the sink. After it has significantly cooled I put it in the refrigerator till the fat is skimmable. I save the fat in a mason jar in the refrigerator for frying.
Saturday, I look at the menu for the week and check to see if we will be having any type of beans. If we are, I put them out to soak. I often cook them on Sunday, or the night before we are having them. They seem to refrigerate well. If I decide to have beans later in the week I soak the beans later in the week, but usually it works out best to have them earlier since I have more prep time on weekends.
Saturday evening, I begin my sourdough starter for making bread on Sunday. Sunday morning before church I feed it again and then when I get home from church I mix the bread up and begin the kneading and rising process. The bread usually gets baked around 6 or 7 that evening. I’m still experimenting with ways to make a second loaf that will be fresh. I have tried refrigerating the dough and baking it later that week, freezing a finished loaf, and freezing the dough for later baking. The dough freezing method seems to work pretty well, but doesn’t rise as high.