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Tried freezing my sourdough starter for a month and it came back to life like nothing happened

I had to travel for work last minute and didn't want to toss my 2 year old starter from Portland. So I just spread a thin layer on parchment, let it dry out for 2 days, then tossed the flakes in a ziploc in the freezer. When I got back I fed it with 50g of water and 50g of flour and it was bubbling again within 12 hours. Has anyone else tried this dry-freeze method or do you just keep a backup in the fridge?

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clark.joel27d ago

Did the exact same thing with my starter back when we took a two week trip to Europe. Spread it thin on a silpat mat, let it sit on the counter for like 3 days until it was totally crispy like crackers, then broke it into pieces and vacuum sealed it. When we got back I just rehydrated a couple pieces with warm water and it took maybe 15 hours to get full activity again. I still keep a backup in the fridge too but the dried stuff feels way more reliable long term.