Kenneth > wrote in
:

> On Thu, 06 Aug 2009 09:38:27 +0100, Corey Richardson
> > wrote:
>
>>After much success with my starter, I'd like to store some for future
>>use and as a reserve in case something goes wrong with my main
>>starter. I'd also like to pass some on to friends and family via post.
>>
>>In your experience, which would be the best way to do this - dry and
>>freeze? If so, how long would a sleeping starter last in the freezer
>>and still be viable? Should it be mixed with an anti-freeze, say
>>glycerine, before hand?
>>
>>Many thanks for all replies.
>

Dan Leader, in his "Local Breads," says, on page 47, "I've left sourdough
in the refrigerator for as long as three months without refreshing it, just
to see what happens. I thought that some wild yeast would still be living
in the culture, and I was right. With just one refreshment, it became
vibrant and ready to use again. If you discover an old sourdough in the
back of your refrigerator and want to nurse it back to health, stir any
liquid that has accumulated on top back into the dough and transfer it to a
clean containte. Refresh it twice a day for two to four days or until it
shows the signs of activity described on page 46."

Seems that you don't need to worry about keeping a sourodugh alive.

Barry