OK i have a very healthy and good tasting starter. Which is the prefered
what to preserve your starter: freeze or dry? When you freeze your starter
do you really need to replace it every 6 months? I would think you could
freeze it for as long as you wanted to because the yeast would be inactive
and would not age. Which method retains the true nature of your starter the
best? Does dry starter need to be replished? Any help would be appreciated.

thanks,
Brent