I freeze my starter. Have been for a year. I take it out every 4-8 weeks and bake with it. I put it in the freezer 6 hours after a fresh feeding. I defrost when I need it, feed after fully defrosted (like 3 hours). It’s ready to bake with in less than 24 hours…. I never have issues and my sourdough baked goods taste as fresh as ever. This process seems like such a chore.

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