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.
>
> --
> Corey Richardson

It will freeze fine, but be slow to get started again. Freeze part of it
as insurance though.

We add flour to our starter to form a dry dough and keep it in the
fridge until wanted again. Rehydrate and 'refresh' as per whatever
protocol you are using.

No glycerine needed. Some of the lactobacilli and yeast will die during
the freeze of course. However, freezing is what we did in the lab to
preserve bacterial and yeast cultures long term. The usual advice is to
freeze slowly and thaw quickly.