Hi Lynda, we don't recommend freezing sourdough starter, although some bakers say it works just fine. I have frozen my very active starter for a few days and it survived quite well, but my personal preference for long term storage is to simply put it in the refrigerator. A mature starter that is generally well cared for can last for several months or even longer in the refrigerator, although the longer it stays in there, the more room temperature feedings it will likely require to bring it back to its normal aroma and rising behavior after refrigeration. When I'm ready to stash my starter in the refrigerator for an extended time I give it a feeding, let it sit out at room temperature until it starts bubbling (generally a few hours) and then put it in the fridge. Drying your starter is another option, but I would still recommend keeping some at the back of your fridge as added security. 

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