One of the most important discoveries we made while developing and refining the recipes in Modernist Bread is that yeast is among the most resilient life-forms we’ve ever encountered (and we encounter many in our lab, which we share with a bunch of biologists).
As it turns out, freezing temperatures do not kill all the yeast and lactic acid bacteria in a preferment or starter. Some die, but most remain dormant while frozen. The key is to know how to “wake it up” properly and to feed it well so it comes back strong and ready to leaven.
from WordPress https://jonathanwilhoite.wordpress.com/2017/11/14/yes-it-is-possible-to-freeze-your-sourdough-starter-the-soul-science-of-sourdough/
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