Sourdough isn't yeast; it's Lactobacillis.
Virtually all instructions for using it that I have ever seen are wrong. Real sourdough was fermented batter, to which more flour and baking soda were added, to make sourdough flapjacks. Sourdough flapjacks aren't particularly sour; the baking soda at least partially neutralizes the acidity. You don't add eggs to sourdough flapjacks; I dunno why but reputedly they end up with an interesting texture without eggs.
Reputedly a French baker in San Francisco added some to his bread, to invent San Francisco style sourdough bread. But he would have been using real yeast too, and probably just added some sourdough starter to the bread. The sourdough will NOT leaven the bread.
To harvest wild yeast, look for fruits with waxy-looking coatings on them. Grapes work well (fancy that), and so will reasonably fresh raisins. Add the skins to a batter, then keep mixing some of the old batter to a new batter until you have a high enough concentration of yeast for a starter.
Freezing does not kill yeast. Yeast is tough. It will live dormant in the freezer for about a year. A freezer works well for yeast starters because then they don't spoil. Otherwise, the yeast has to deal with invaders including potentially molds and undesirable bacteria.