We just froze our sourdough the first time we headed overseas for 3 months. Upon our return we let it thaw at room temperature, then fed it daily for 2 days and when we prepared the next starter for baking it behaved just the way it had before. We have repeated this process several times over the years and it is still good, kept in the fridge for a few days, in the kitchen 24 hours when baking. I was curious about your drying advice because I just learned that drying sourdough in the sun is a traditional Chinese method of keeping sourdough for your daily batch of steamed dumplings.

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