Perry Overton wrote:Can sourdough starter be frozen and restarted at a later time? I am also thinking it would be a good way to store some away in case the one I am actively using has a problem or goes bad.
Yes - done this many times. You only need a couple of tablespoons. Let it thaw out, mix with 100g water
/ 100g flour (4oz), leave for 12 to 24 hrs and then start your bread making cycle again.
Another method is to smear a thin layer of starter on parchment paper and when it dries, peel it off and store the flakes in an airtight container. It has to be thoroughly dry.