"Ray" > wrote in message ...
> Can sourdough starter be frozen, and will it still become active when
> thawed?
>
> For how long can it be frozen?
>
How wet is it when it is frozen?
How fast is it be frozen?
If it is dried, what are the conditions of drying?
Is it to be freeze-dried (lyophilized) by any chance?
Are there protective additives?

There is some information in the Q&A FAQ:
http://www.nyx.net/~dgreenw/sourdoughqa.html

Some people have said that packets of dry starts found
in Sourdough Jack's old books come up just fine after
several decades. Can that be believed?

What do you think?