Hi Rose! Starters are pretty resilient, and can last a long while in the fridge between feedings. We wouldn't go more than, say, three months, but they'll last just fine. As far as putting your starter on hold for a more long-term period, we actually recommend drying it, rather than freezing. Check out our guide here: Putting Your Sourdough Starter on Hold. It's a pretty simple process, and waking it back up is a breeze. We hope that helps. Thanks so much for baking with us! 

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