Can sourdough starter be kept frozen for any length of time and still be viable?

[opsec]

That's better still. Thanks Bunkie, good find.

[Beeherder]

nice link bunkie!! now i don't have to wait to see how long it takes for that jar of liquid starter in the cool room to go bad, that dehydration technique is wonderful!! no freezer, no refrigerator, no cool room, no problems, just a small mason jar with sourdough starter flakes. niiiiiice 

[Atash Hagmahani]

The pioneers did something like that--they dried their starter. Onto cloth, then folded up the cloth.

[bunkie]

right atash. i remember reading about that, but never connected it with dehydrating like we do today, with machines and all.

opsec and bee, now i'm going to really have to try it! let's post our results here when we do...

[Dame]

This could save a lot of work doing trial and error.  I have become somewhat adverse to using the freezer for very much in the longer term.  They are pricy to run and breakdowns and power outages can cause a great deal of spoilage.

Saw one of our neighbours at the grocery today.  He has agreed to call when he is finished making the current batch of beer so I can try dehydrating some regualar yeast as well.

[Beeherder]

Dame, eye suspect you will want to carefully wash and filter the residue at the bottom of his primary fermenter. This yeast should work very well for making more beer for sure. All of my homebrewed beers were ales not lagers. The bread yeast brand name Flieschman's is from a lager beer, Budwieser. I'm guessing the primary fermentation stage is when you want to collect, because there is more sediment than in the secondary stage.

please let us know how your experiment works.